Ingredients:

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• 1 small chopped onion
• 2 stalks chopped celery
• 1 ½ cups peeled and cubed squash
• 2 tbsp olive oil
• 2 cups water
• 1 cup cooked white kidney beans
• 1 tbsp pepper
• ½ tsp salt
• ¼ cup minced chives

Saute the onions, celery and squash in oil on medium-high heat until onions are translucent.  Add the stock, beans, pepper and salt.  Simmer on medium-low heat for 15 mins, then remove from heat.  Remove half of the vegetables and water and blend in a blender or food processor until smooth.  Return to pot and stir in chives.