Bean Tomato Butternut Squash Soup

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Sounds good

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Steps

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Heat oil in heavy large pot over medium-high heat.

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Add onions and celery.

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Saute until onions are golden , about 7 minutes.

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Add garlic.

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Stir 1 minute.

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Add broth and next 5 ingredients.

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Bring to boil.

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Reduce heat.

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Cover and simmer until squash is tender , about 15 minutes.

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Transfer 3 cups soup to blender.

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Cool slightly , then pure until smooth.

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Return pure to pot with soup.

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Simmer until heated through , about 5 minutes.

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Season with salt and pepper.

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Ladle soup into bowls.

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Sprinkle each with 1 tablespoons basil and serve.

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Ingredients

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olive oil, onions, celery, garlic cloves, canned vegetable broth, pinto beans, diced tomatoes with juice, butternut squash, dried oregano, dry crushed red pepper, fresh basil