It’s soup season. I enjoy making a hearty soup during the cooler months, especially ones that I can throw in my beloved slow cooker.
I made this delicious Bean and Butternut Squash Soup for my gang. It was quite tasty and it hit the spot on that cold, brisk evening.
I served the Bean and Butternut Squash Soup with a salad and a loaf of bread. Everyone was completely satisfied. I froze the remainder Bean and Butternut Squash Soup for an upcoming lunch.
How to Make Bean and Butternut Soup
- 1 lb of white navy beans, dry
- 8 c of water
- 2 c of vegetable broth
- 2 c of ham, diced
- 1 c of onion, chopped
- 1 c of celery, chopped
- 2 lbs of butternut squash, peeled and cubed
- garlic to taste
- salt and pepper to taste
Soak beans with water overnight. Place all ingredients in slow cooker. Cook on low for 8 hours or high for 5 hours or until done.
It is seriously so simple, but hearty and tasty. You can prepare all the ingredients ahead of time and freeze them except for the broth and water. On cooking day, throw the frozen items all in the slow cooker with the broth and water.
Easy peasy, huh?
Try our other tasty soups
- Hearty White Bean and Kale Soup
- Bone Broth and why it’s so good for you
- A HUGE list of 50+ soups and challenge
Thanks for sharing this delicious Bean and Butternut Squash Soup with others to enjoy.