- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 1 tablespoon Olive Oil
- 2 cups Organic Yellow Onion chopped
- 1 cups Organic Celery chopped
- 4 cloves Organic Garlic *Roasted and Minced
- 4 cups Vegetable Broth canned
- 2 cans Pinto Beans drained (15 ounce cans)
- 1 can Diced Tomatoes (14 1/2 ounces)
- 2 cups Butternut Squash peeled seeded and cut into 1/2 inch pieces
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Red Pepper Flakes crushed
- 6 tablespoons Basil chopped
- Salt and Pepper for seasoning
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 and dried red pepper flakes; 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.
*Roasted Garlic Tip
