Bean and Butternut Squash Soup

Bean and Butternut Squash Soup

Mo Hanan

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

9 h 45 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 1447 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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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Reviews

Read all reviews 3
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Really good soup. Not actually a huge fan of squash soup in general but had something like this at a friends and loved it and have been looking for a recipe. It does not have that "baby food" co...

Two great tasting ingredients in one fantastic soup. I made the recipe exact and it was very good. Next time I will add some bacon to zip it up a little. Will make again!

This is a fabulous soup. Followed directions as given but used vegetable broth instead of chicken bullion. Velvety smooth, more body than butternut soup without the beans. Very flavorful with th...

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