Ingredients
1 pound dried navy beans2 cans (14-1/2 ounces each) chicken broth2 cups water1 meaty ham bone2 to 2-1/2 pounds butternut squash, peeled, seeded and cubed (about 5 cups)1 large onion, chopped1/2 teaspoon salt1/2 teaspoon pepper
Preparation
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.
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.
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.
