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Autumn soup

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Ingredients/Components

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

How to make autumn soup:

In 1-qt. saucepan melt margarine; add vegetables and saut over high heat, stirring frequently, until tender-crisp, about 1 minute. Add water, squash, and broth mix and stir to combine; cook until mixture comes to a full boil. 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.

Recipe categories: Vegetables, Soups & stews, Fall.

Rating:

3.3

Average rating: 3.3, total votes: 3

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