Pinto Bean, Tomato And Butternut Squash Soup

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Pinto Bean, Tomato And Butternut Squash Soup

 

1 tablespoon olive oil

2 cups chopped onions

1 cup chopped celery

4 garlic cloves, minced

4 cups vegetable broth

2 15 oz. cans pinto beans, drained

1 14 1/2 oz. can diced tomatoes in juice

2 cups peeled butternut squash in 1/2 " pieces

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper

salt to taste

freshly ground black pepper to taste

6 tablespoons chopped fresh basil

 

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.

Makes 6 servings.