Navy Bean-Butternut Squash Soup - cooking recipe

Ingredients

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

Preparation

Put beans in a large Dutch oven and add water to cover by 2 inches.
Bring to a boil; boil 2 minutes.
Remove pot from the heat.
Cover and let beans sit for 1 hour.
Drain out all the liquid.
Add the chicken broth, water, ham bone, squash, onion, salt, and pepper to the pot with the beans in it.
Bring to a boil.
Reduce heat; cover and simmer for 1 3/4 hours or until beans are tender.
Take out the ham bone.
Mash the soup with a potato masher, leaving some chunks if desired.
Remove ham from the bone; cut the meat into chunks and return to the soup; heat until warm enough to serve.
Discard ham bone.