Pinto Bean, Tomato And Butternut Squash Soup

Pinto Bean, Tomato And Butternut Squash Soup
Pinto Bean, Tomato And Butternut Squash Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    tablespoon olive oil

  • 2

    cups chopped onions

  • 1

    cup chopped celery

  • 4

    garlic cloves minced

  • 4

    cups canned vegetable broth

  • 2

    pinto beans - (15 oz ea) drained

  • 1

    can diced tomatoes in juice - (14 1/2 oz)

  • 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

Directions

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. This recipe yields 6 (first-course) servings. Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0.

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