Bean and Squash Soup
dry navy beans
lbs. winter squash
pared, seeded and cubed (4 cups)
meaty ham bone
about 1 lb.
In a 5-quart Dutch oven, combine beans and water. Bring to boil, reduce heat, and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour, (or soak beans in water overnight.) Do not drain.
Add the ham bone, onion, celery, half the squash, salt and pepper. Bring to a boil; cover and simmer 1½ hours.
Remove ham bone; cool slightly. Partially mash beans with potato masher.
Cut meat from bone and dice; return meat to Dutch oven along with remaining squash. Simmer covered, 20 minutes more. Season to taste.