Hard Caribbean Soup

Bean and Butternut Squash Soup

Name: Bean and Butternut Squash Soup
Prep time: 31 min
Cook time: 105 min
Total time: 136 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 pound dried Great Northern beans; 2 tablespoons vegetable oil; 1 onion , chopped; 3 cloves garlic , minced; 3 large bay leaves; 2 quartss water; 2 cubess chicken bouillon; 2 pounds butternut squash - peeled , seeded, and cut into chunks; 2 cups chopped carrots; 2 stalks celery , chopped; 2.5 teaspoons salt; 0.75 teaspoons ground black pepper; 0.75 teaspoons ground white pepper; 0.5 teaspoons ground ginger; 0.5 teaspoons allspice; 1 package pre-cooked chicken sausage , 12 ounce

Total Time

2h 16m

31m prep · 105m cook

Servings

4 people

Rating

—

Difficulty

Hard

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

Ingredients

1 pound dried Great Northern beans
2 tablespoons vegetable oil
1 onion , chopped
3 cloves garlic , minced
3 large bay leaves
2 quartss water
2 cubess chicken bouillon
2 pounds butternut squash - peeled , seeded, and cut into chunks
2 cups chopped carrots
2 stalks celery , chopped
2.5 teaspoons salt
0.75 teaspoons ground black pepper
0.75 teaspoons ground white pepper
0.5 teaspoons ground ginger
0.5 teaspoons allspice
1 package pre-cooked chicken sausage , 12 ounce

Instructions

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.