Navy Bean Squash Soup

• 1 pound dried navy beans
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups water
• 1 meaty ham bone
• 2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Sort beans and rinse with cold water. Place beans in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain and discard liquid; return beans to pan. Add the broth, water, ham bone, squash, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
3. Remove ham bone. Mash the soup mixture, leaving some chunks if desired. remove ham from bone; cut into chunks. Discard bone and fat. Return meat to the soup; heat through.

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

Taken from www.tasteofhome.com/recipes/navy-bean-squash-soup/ (may not work)