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Ingredients
2 tsp margarine
1/2 cup each diced onion and sliced
celery
2 cups water
1 12 cups frozen cubed butternut squash
1 packet instant chicken broth and
seasoning mix
8 ounces rinsed drained canned
2 slices crisp bacon, crumbled
Method
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In 1-quart saucepan melt margarine; add
vegetables and saute over high heat, stirring frequently, until
tender-crisp, about 1 minutes.
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Add water, squash, and broth mix and stir
to combine; cook until mixture comes to a full boil.
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Reduce heat to low, cover, and let simmer
until squash is soft, about 15 minutes.
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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.
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MAKES 2 SERVINGS, ABOUT 1 2/3 CUPS EACH.
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