Autumn Soup - cooking recipe

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

Preparation

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.