BEAN, TOMATO, & BUTTERNUT SQUASH SOUP

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Bean, Tomato, & Butternut Squash Soup image

Make and share this Bean, Tomato, & Butternut Squash Soup recipe from Food.com.

Provided by mariposa13

Categories     Vegan

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • Heat oil in heavy large pot over medium-high heat.
  • Add onions and celery; saute 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 pure until smooth.
  • Return pure to pot with soup.
  • Simmer until heated through, about 5 minutes.
  • Season with salt and pepper.
  • Ladle soup into bowls.
  • Sprinkle each with 1 tablespoons basil and serve.

Nutrition Facts : Calories 288.5, Fat 3.4, SaturatedFat 0.5, Sodium 167.6, Carbohydrate 53.4, Fiber 15.8, Sugar 6.7, Protein 14.5

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