Navy Bean-Butternut Squash Soup

• 1 lb dry navy beans, sorted and rinsed
• 2 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 1 meaty ham bone
• 2 1/2 lbs butternut squash, peeled,seeded,and cubed
• 1 large onion, chopped
• salt and pepper

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.

navy beans, chicken broth, water, ham bone, butternut squash, onion, salt

Taken from www.food.com/recipe/navy-bean-butternut-squash-soup-44399 (may not work)