Autumn Soup

Name: Autumn Soup
Ingredients: 2 tsp. margarine; 1/2 c. each diced onion and sliced celery; 2 c. water; 1 1/2 c. frozen cubed butternut squash; 1 packet instant chicken broth and seasoning mix; 8 oz. rinsed drained canned small white beans; 2 slices crisp bacon, crumbled

7 ingredients

3 steps

Ingredients

2 tsp. margarine
1/2 c. each diced onion and sliced celery
2 c. water
1 1/2 c. frozen cubed butternut squash
1 packet instant chicken broth and seasoning mix
8 oz. rinsed drained canned small white beans
2 slices crisp bacon, crumbled

Directions

1

In 1-qt. saucepan melt margarine; add vegetables and saut over high heat, stirring frequently, until tender-crisp, about 1 minute.
2

Add water, squash, and broth mix and stir to combine; cook until mixture comes to a full boil.
3

Reduce heat to low, cover, and let simmer until squash is soft, about 15 minutes. Using a wooden spoon, press some of the squash against inside of saucepan to mash; stir in beans and bacon and let simmer until flavors blend, about 5 minutes longer.