Sadly Adam doesn't like squash so I most likely wouldn't make this again, but it was very good for me and I liked the texture the beans gave to it. Sadly my camera batteries died as I turned it on to take a picture of the soup, so no pictures this round :(
Thank you for whomever submitted it.
Butternut Squash Soup
- 2 squash, chopped into 1" chunks
- 1 onion, chopped
- 1 celery stalk, chopped
- 4-6 c. chicken broth
- 2 cans Goya pink beans, rinsed and drained
Sauté onion and celery until starting to brown.
Add chopped squash and sauté until squash is browning. Add approximately 4-6 cups of chicken broth, just enough to cover.
Keep on lowest heat possible and simmer for approximately 1 hour; add beans and cook for about 5 more minutes.
Add salt and pepper to taste.