Chive Butternut Soup

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

Sauté 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. Serves 2.