Pinto Bean, Tomato and Butternut Squash Soup

By heathaly

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 4 garlic cloves, minced
• 4 cups canned vegetable broth
• 2 15-ounce cans pinto beans, drained
• 1 14 1/2-ounce can diced tomatoes in juice
• 2 cups 1/2-inch pieces peeled seeded butternut squash
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper
• 6 tablespoons chopped fresh basil

Details

Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from epicurious.com

Preparation

Step 1

Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.