Bean and Butternut Squash Soup Recipe - Allrecipes.com
  • READY IN ABOUT 10 hrs

Bean and Butternut Squash Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 30 mins
  • READY IN

    9 hrs 45 mins

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.
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Nutrition

  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 56.4 g
  • 18%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 15.5 g
  • 62%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 1447 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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