pinto bean, tomato and butternut squash soup

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Servs: 6  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

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

Instructions

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.

2. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

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