Bean and Butternut Squash Soup
A warming winter soup that is ideal for chilly evenings is butternut squash soup with Great Northern beans and lots of vegetables.

Great Northern beans should be placed in a large container and covered with several inches of cool water.

They should stand for eight to twelve hours.

Drain.

In a large pot, heat the oil over medium heat.

Cook and stir the onion and garlic in the hot oil for 5 to 10 minutes, or until the onion is translucent.

Cook the bay leaves for about a minute, or until fragrant.

Blend the onion mixture with the beans water and bouillon, then bring to a boil.

Reduce heat, cover the pot, and simmer for about an hour while stirring occasionally until the beans are tender.

Stir in the broth mixture with the squash, carrots, celery, salt, white pepper, ginger, and allspice.

Simmer for about 20 minutes, or until the vegetables are tender.