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CookPal AI
Bean and Butternut Squash Soup

Bean and Butternut Squash Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 90 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 1 pound dried Great Northern beans
    • 2 pounds butternut squash - peeled, seeded, and cut into chunks
    • 2 cups chopped carrots
    • 2 stalks celery, chopped
    • 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

  • Seasoning and Spices

    • 3 large bay leaves
    • 2 cubes chicken bouillon
    • 🧂 2 ½ teaspoons salt
    • ¾ teaspoon ground black pepper
    • ¾ teaspoon ground white pepper
    • ½ teaspoon ground ginger
    • ½ teaspoon allspice

  • Vegetables

    • 🧅 1 onion, chopped
    • 3 cloves garlic, minced

  • Cooking Liquid

    • 2 quarts water
    • 2 tablespoons vegetable oil

STEPS

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.

6

Return the vegetable-bean mixture to broth mixture and stir in sausage. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

NUTRIENTS

Per 1 serving

🔥

370

Calories

  • 21
    Protein
  • 56
    Carbs
  • 8
    Fats

💡 Soak the beans overnight to save cooking time and ensure they’re tender.Adjust spices based on your preference for heat and sweetness.For a vegetarian version, substitute chicken sausage with smoked tofu or skip entirely.Use an immersion blender for faster and easier blending.This soup freezes well for meal prepping or leftovers.