Pinto Bean, Tomato and Butternut Squash SoupBeth Segal
Recipe information
Yield
6 (first-course) servings
Ingredients
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 in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil
Preparation
Step 1
Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté 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 puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
Step 2
Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
Nutrition Per Serving
Per serving: calories
228; total fat
4 g; saturated fat
0.5 g; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
