Navy Bean-Butternut Squash Soup

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READY IN: 3hrs 30mins
Recipe by ratherbeswimmin

We like this seasoned with just salt and pepper. But certainly feel free to improvise.

Ingredients Nutrition


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

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