Autumn Soup - cooking recipe

Ingredients

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

Preparation

In 1-quart saucepan, melt margarine.
Add vegetables and saute over high heat, stirring frequently until tender.
Add water, squash and broth mixture and combine.
Bring to a boil and reduce heat to low; cover and simmer until squash is tender, approximately 15 minutes.
Mash some squash against side of pan.
Add beans and bacon and simmer 5 minutes longer.
Serves 2. Contains 279 calories, 7 g fat and 1,056 mg sodium.