After the Christmas festivities were over and the kitchen was (almost) restored to it’s pre-holiday state, there was a ham bone that just had to be used in a big pot of soup. There was also some butternut squash still remaining from the bushel that my parents bought this fall. We pulled them together using this recipe for Navy Bean Squash Soup.
The recipe uses a quick soak method for the dried navy beans, so you don’t need to soak them overnight. When the beans are ready, the soup comes together fairly easily, and then simmers for about 2 hours. We followed the recipe as written, omitting the additional salt. Between the ham and broth, the soup had plenty of taste!
We all thoroughly enjoyed a bowl of soup, and then froze the remainder in containers. This will be great to enjoy on a cold winter night, with memories of Christmas!
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