onion, coarsely chopped
2 -3 lbs
butternut squash, peeled and and diced
garlic cloves, peeled and minced
2 quarts water or 2 quarts chicken broth or 2 quarts
short-grain brown rice
dried great northern beans, soaked overnight
salt and pepper
parsley, finely chopped
- Soak the Great Northern beans overnight. Drain and rinse.
- Combine the onion, squash, garlic, water, bay leaves, thyme, brown rice, and the soaked beans and bring to a boil. Turn down the heat and simmer for about one hour.
- When the beans are done and the squash is tender, place the soup into a food processor fitted with the metal blade and lightly puree. You will probably need to do this in two batches.
- Return the soup to the pot. Taste and season with salt and pepper and a dash of nutmeg. Heat through. Add the chopped parsley just before serving.