Ham, Bean and Squash Soup

1 pound navy beans, dried, sorted and rinsed

4 cups chicken broth

1 3/4 cups water

1 ham bone, (or you can use 1 cup sliced ham, thinly)

5 cups butternut squash

1 onion, chopped

1/2 tsp salt 

1/2 tsp pepper

In a large saucepan add beans and water to cover them (2inch above the beans)Bring this to a boil and boil for 2 minutes.  Remove from heat and cover and let sit for 1 hour.  Drain and return beans to saucepan.  Toss in the broth, water, ham bone, squash, onion, salt and pepper.  Bring to a boil, reduce heat and simmer for about 2 hours. or until the beans are tender.  Remove the ham bone and cut off the ham chunks.  Mash the soup mixture then add the ham chucks.  

Note- A ham bone is the best for this soup but you can use cooked ham (left overs work best).  My kids don't like chunky soup so I puree this in a processor or blender then add ham.