Name: Autumn Vegetable Soup
Prep time: 10 s
Cook time: 25 s
Total time: 35 s
Yield: 6
Ingredients: 2 slices baconchopped; 1/2 cup finely chopped leekswhite parts only; 10 ounces peeled butternut squashfinely chopped; 2 stalks celeryfinely chopped; 2 cups fresh corn or thawedfrozen corn; 1 tablespoon olive oil; 4 cups water; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon; 1 packet (2.11 ounces) MAGGI Chicken Flavored Rice Soup Mix; Chopped fresh cilantro

Make It

Step 1

Cook bacon in large saucepan for about 5 minutes or until crisp. Remove bacon from saucepan.

Step 2

Cook leeks, squash, celery and corn in olive oil in same saucepan over medium heat, stirring occasionally, until vegetables are tender. Add water; cook until boiling then reduce heat to medium-low and cook for 10 minutes. Remove 2 cups of broth and vegetables and set aside.

Step 3

Stir in Maggi Granulated Bouillon and Chicken Rice Soup Mix. Cover and cook for 7 minutes or until rice is tender.

Step 4

Meanwhile, process reserved 2 cups broth and vegetables in blender until smooth; stir into saucepan and cook until heated. Garnish with cilantro and bacon.