Mo Hanan Recipe # Bean and Butternut Squash Soup

A hearty winter soup with beautiful color, subtle flavors, and velvety texture.

Ingredients

• 1 pound dried Great Northern beans
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large bay leaves
• 2 quarts water
• 2 cubes chicken bouillon
• 2 pounds butternut squash - peeled, seeded, and cut into chunks
• 2 cups chopped carrots
• 2 stalks celery, chopped
• 2 ½ teaspoons salt
• ¾ teaspoon ground black pepper
• ¾ teaspoon ground white pepper
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

Cooking Directions

1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. Heat oil in a large pot over medium heat; cook and stir onion and garlic in the hot oil until onion is translucent, 5 to 10 minutes. Add bay leaves and cook until fragrant, about 1 minute.
3. Mix beans, water, and bouillon into onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
4. Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth mixture; simmer until squash and carrots are tender, about 20 minutes.
5. Remove bay leaves from broth mixture and discard. Scoop 2 to 3 cups of vegetable-bean mixture using a slotted spoon from broth; blend broth and remaining vegetable-bean mixture using a hand blender until smooth. Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

Nutrition Facts

• calories370.3
• carbohydrateContent56.4 g
• cholesterolContent26.8 mg
• fatContent8.2 g
• fiberContent15.5 g
• proteinContent20.5 g
• saturatedFatContent1.9 g
• sodiumContent1446.8 mg
• sugarContent6.9 g