Bean and Butternut Squash Soup

• 1 pound dried Great Northern beans
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 large bay leaves
• 2 quarts water
• 2 cubes chicken bouillon
• 2 pounds butternut squash - peeled, seeded, and cut into chunks
• 2 cups chopped carrots
• 2 stalks celery, chopped
• 2 1/2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 3/4 teaspoon ground white pepper
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1 (12 ounce) package pre-cooked chicken sausage, cut into bite-size pieces

1. Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. Drain.
3. 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.
4. Add bay leaves and cook until fragrant, about 1 minute.
5. Mix beans, water, and bouillon into onion mixture; bring to a boil.
6. Reduce heat, cover pot, and simmer, stirring occasionally, until beans are tender, about 1 hour.
7. 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.
8. Remove bay leaves from broth mixture and discard.
9. 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.
10. Return the vegetable-bean mixture to broth mixture and stir in sausage.
11. Simmer soup until sausage is cooked through, 5 to 10 more minutes.

beans, vegetable oil, onion, garlic, bay leaves, water, chicken bouillon, carrots, stalks celery, salt, ground black pepper, ground white pepper, ground ginger, allspice, chicken sausage

Taken from allrecipes.com/recipe/bean-and-butternut-squash-soup/ (may not work)