Ingredients

• 1 tablespoon Olive Oil

• 2 cups Organic Yellow Onions, chopped

• 1 cup Organic Celery, chopped

• 4 cloves Organic Garlic, roasted and minced

• 4 cups Vegetable Broth - canned

• 2 cans Pinto Beans, drained (15 ounces 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