Pinto Bean, Tomato and Butternut Squash Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
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.
3. Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
|
|