Pinto Bean, Tomato & Butternut Squash Soup
Category
Soup & Stew
Servings
6 servings
Prep Time
10 minutes
Cook Time
35 minutes
Author:
Chef Andrew Faulkner
Ingredients
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1 tablespoon Olive Oil
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2 cups Organic Yellow Onions, chopped
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1 cup Organic Celery, chopped
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4 cloves Organic Garlic, roasted and minced
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4 cups Vegetable Broth - canned
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2 cans Pinto Beans, drained (15 ounces cans)
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1 can Diced Tomatoes (14 1/2 ounces)
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2 cups Butternut Squash, peeled, seeded, and cut into 1/2 inch pieces
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1 teaspoon Dried Oregano
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1/2 teaspoon Dried Red Pepper Flakes, crushed
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6 tablespoons Basil, chopped
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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.