Bean, Tomato, & Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sounds good 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 with juice |
2 cups peeled seeded butternut squash, 1/2-inch pieces |
1 teaspoon dried oregano |
1/2 teaspoon dry crushed red pepper |
6 tablespoons chopped fresh basil |
Directions:
1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and celery; saute until onions are golden, about 7 minutes.
3. Add garlic; stir 1 minute.
4. Add broth and next 5 ingredients; bring to boil.
5. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
6. Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
7. Return pure to pot with soup.
8. Simmer until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Ladle soup into bowls.
11. Sprinkle each with 1 tablespoons basil and serve.
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