Navy Bean Squash Soup Recipes

CREAMY BUTTERNUT SQUASH AND WHITE BEAN SOUP

Steps:

• Preheat oven to 425°F.
• Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
• About 5 minutes before butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cooking, stirring occasionally, until the it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock. Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
• Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar - don't skip this! The vinegar adds a nice acidic brightness to the soup - and then add the heavy cream.
• Makes approximately 6 one cup servings.

NAVY BEAN SOUP I

Steps:

• Combine beans, water, tomatoes, onion, celery, garlic, ham, bouillon, Worcestershire sauce, parsley, garlic, and bay leaf in a stock pot; bring to a boil. Lower heat, cover, and simmer for two hours.
• Add additional water. Season with salt and pepper. Simmer for an additional two hours. Discard bay leaf.

BEAN AND BUTTERNUT SQUASH SOUP

Steps:

• Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
• 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.
• 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.
• 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.
• 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.

PUREED WHITE BEAN AND WINTER SQUASH SOUP

Steps:

• Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook gently until tender, about 5 minutes, and add 2 of the garlic cloves and 1/2 teaspoon salt. Stir together for about 30 seconds, then add the drained beans and the water. Bring to a boil and skim off foam. Add the bouquet garni, reduce the heat, cover and simmer 1 hour.
• Meanwhile, heat the remaining olive oil in a wide, heavy skillet over medium heat and add the leeks and 1/2 teaspoon salt. Cook gently, stirring, until tender, about 3 minutes, and add the remaining garlic and the squash. Cook, stirring, until the garlic is fragrant and the squash is coated with oil and just beginning to soften, about 2 minutes. Remove from the heat and stir into the beans. Add salt to taste and continue to simmer for another 30 minutes to an hour, until the beans and vegetables are thoroughly tender and falling apart. Taste and adjust salt. Remove the bouquet garni.
• Using an immersion blender or a food mill fitted with the fine or medium blade, puree the soup. Heat through, taste and adjust salt, and add pepper to taste. Serve, garnishing each bowl with slivered sage leaves, (optional) garlic croutons and an optional drizzle of olive oil.

NAVY BEAN-BUTTERNUT SQUASH SOUP

Steps:

• Put beans in a large Dutch oven and add water to cover by 2 inches.
• Bring to a boil; boil 2 minutes.
• Remove pot from the heat.
• Cover and let beans sit for 1 hour.
• Drain out all the liquid.
• Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
• Take out the ham bone.
• Mash the soup with a potato masher, leaving some chunks if desired.
• Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
• Discard ham bone.