Many years ago I made a recipe from a cookbook called Butternut Squash and Swiss Chard Stew. It had such an odd-sounding name but yet something compelled me to try it anyway. It turned out terrific! But it was a lot of work and I never made it again, although I’ve occasionally thought about it.

Recently at Publix I was in the prepared soup aisle, and butternut squash soup by Pacific Natural Foods caught my eye. I don’t normally buy prepared soups because they are too easy and enjoyable to make from scratch. But I figured why not splurge $4 if it will save me some of the daunting work of that stew I remembered making long ago. And those Pacific Natural Foods soups have all good ingredients, so no worries there.

Using that old cookbook (yes, I still have it!) as a guideline, today I came up with my own quicker version. It turned out really yummy. At some point I will post the version made completely from scratch, but until then here is today’s shortcut version:

Laura’s Butternut Squash and Swiss Chard Stew

1 container Pacific Foods Butternut Squash Soup
1 bunch Swiss Chard, chopped
1 onion, chopped
a few cloves of garlic, minced or pressed
1 can diced tomatoes
1 can Great Northern beans
oil for sauteeing (I use Fresh Shores Coconut Oil for added nutrition, but use your favorite)
salt & pepper

Saute the onions for a minute, add the garlic, stir, then add the Swiss chard. Season with salt & pepper to taste. Saute for a few minutes until it turns bright green and starts to wilt down somewhat. Add the tomatoes and beans, and combine. Pour in the container of butternut squash soup, and stir. Simmer for 15-20 minutes, and serve.