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Chive Butternut Soup

Ingredients

  • 1/2 cup onion, diced
  • 1/2 cup celery, sliced
  • 1-1/2 cups butternut squash, cubed
  • 1 tsp margarine
  • 2 cups water
  • 1 packet instant chicken broth and seasonings mix
  • 1 (8 oz) can of small white beans, drained
  • 1/4 cup chives, chopped
  1. Saute onion, celery and squash in margarine in a 1 quart saucepan for about 1 minute. Add 2 cups of water, bring to a boil and add instant chicken broth. Reduce heat to low, cover and simmer for about 15 minutes
  2. With a large spoon, mash some of the squash pieces against the sides of the saucepan. Stir in beans and simmer for another 5 minutes.
  3. Serve with chives as garnish

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