Bean and Butternut Squash Soup The Best Recipes

bymalihtriangga -September 05, 2020

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Bean and Butternut Squash Soup

"A hearty wintry weather soup with lovely coloration, subtle flavors, and velvety texture."

Ingredients :

1 pound dried Great Northern beans
2 tablespoons vegetable oil
1 onion, chopped
3 cloves garlic, minced
three big bay leaves
2 quarts water
2 cubes fowl bouillon
2 pounds butternut squash - peeled, seeded, and cut into chunks
2 cups chopped carrots
2 stalks celery, chopped
2 1/2 teaspoons salt
3/four teaspoon ground black pepper
3/four teaspoon ground white pepper
half teaspoon ground ginger
1/2 teaspoon allspice
1 (12 ounce) package pre-cooked chicken sausage, cut into chunk-length portions

Instructions :

Prep : 15M	Cook : 8M	Ready in : 9H45M

Place Great Northern beans into a huge field and cover with numerous inches of cool water; permit stand 8 hours to in a single day. Drain.
Heat oil in a large pot over medium heat; prepare dinner and stir onion and garlic within the warm oil till onion is translucent, five to ten minutes. Add bay leaves and cook dinner till aromatic, about 1 minute.
Mix beans, water, and bouillon into onion combination; carry to a boil. Reduce warmness, cowl pot, and simmer, stirring once in a while, until beans are gentle, approximately 1 hour.
Stir squash, carrots, celery, salt, black pepper, white pepper, ginger, and allspice into broth aggregate; simmer till squash and carrots are soft, about 20 mins.
Remove bay leaves from broth combination and discard. Scoop 2 to three cups of vegetable-bean combination using a slotted spoon from broth; mixture broth and last vegetable-bean combination using a hand blender till smooth. Return the vegetable-bean aggregate to broth aggregate and stir in sausage. Simmer soup until sausage is cooked thru, five to ten extra mins.

Notes :

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