Butternut Squash and Bean Hearty Soup

1. 1

   Put the Great Northern beans in a large container, cover them with several inches of cool water, and let them sit for 8 hours to overnight. Drain.

2. 2

   Heat oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 10 minutes. Add the bay leaves and cook until fragrant, about 1 minute.

3. 3

   Stir the beans, water, and bouillon into the onion mixture; bring to a boil. Reduce the heat, cover the pot, and simmer, stirring occasionally, until the beans are tender, about 1 hour.

4. 4

   Stir the squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into the broth mixture; simmer until the squash and carrots are tender, about 20 minutes.

5. 5

   Remove the bay leaves from the broth mixture and discard. Using a slotted spoon, scoop 2 to 3 cups of the vegetable-bean mixture from the broth; blend the broth and remaining vegetable-bean mixture with a hand blender until smooth. Return the reserved vegetable-bean mixture to the broth mixture and stir in the sausage. Simmer the soup until the sausage is cooked through, 5 to 10 more minutes.

• Calories 321.08 kcal Moderate
• Protein 12.9 g Good Source
• Carbs 48.15 g Moderate
• Total Fat 9.92 g Moderate
• Saturated Fat 2.66 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 51.24 mg Moderate
• Sodium 757.91 mg High
• Fiber 12.63 g Good Source
• Sugar 16.43 g High
• Added Sugar 9.92 g Moderate
• Calcium 161.62 mg Moderate
• Iron 4.39 mg Good Source
• Potassium 813.6 mg Moderate
• Vitamin A 607.51 mcg_rae Good Source
• Vitamin C 28.19 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅