Bean and Butternut Squash Soup

Recipe View 8 hrs Soak the Beans: In a large bowl, submerge the Great Northern beans in several inches of cool water. Allow them to soak for at least 8 hours, or preferably overnight. (8-12 hours)

Recipe View 8 mins Sauté Aromatics: Drain the soaked beans. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant. (5-10 minutes). Stir in the bay leaves and cook for another minute until their aroma is released. (1 minute)

Recipe View 1 hrs Simmer the Beans: Add the drained beans, water, and chicken bouillon to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently, stirring occasionally, until the beans are tender. (1 hour)

Recipe View 20 mins Add Vegetables and Seasonings: Stir in the butternut squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice. Continue to simmer, covered, until the squash and carrots are tender and easily pierced with a fork. (20 minutes)

Recipe View 5 mins Blend for Velvety Texture: Remove the bay leaves and discard. Using a slotted spoon, transfer 2 to 3 cups of the vegetable-bean mixture to a blender (or use an immersion blender directly in the pot). Blend until smooth and creamy. Return the blended mixture to the pot.

Recipe View 8 mins Finish and Serve: Add the sliced chicken sausage to the soup and simmer until heated through. (5-10 minutes). Ladle into bowls and serve hot. Garnish with a swirl of cream or a sprinkle of fresh herbs, if desired.