Ingredients
1 tablespoon butter1-1/4 cups cubed acorn squash1 carrot, thinly sliced1 medium leek (white portion only), thinly sliced3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 small zucchini, halved and sliced1/2 cup uncooked elbow macaroni1 bay leaf1/2 teaspoon dried basil1/4 teaspoon dried thyme1/8 teaspoon salt1/8 teaspoon pepper
Preparation
Place butter in a 3-qt. microwave-safe bowl; microwave on high for 15-20 seconds or until melted. Add squash, carrot and leek; stir to coat. Cook, covered, on high for 6 minutes.
Stir in remaining ingredients; cook, covered, on high for 12-14 minutes or until vegetables and macaroni are tender, stirring twice. Remove bay leaf.
