Bean, Tomato, & Butternut Squash Soup

Sounds good

• Ready In: 35 mins
• Serves: 6

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 1/2ounce) can diced tomatoes with juice
• 2  cups  peeled seeded  butternut squash, 1/2-inch pieces
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dry crushed red pepper
• 6  tablespoons  chopped fresh basil

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and celery; saute until onions are golden, about 7 minutes.
3. Add garlic; stir 1 minute.
4. Add broth and next 5 ingredients; bring to boil.
5. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
6. Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
7. Return pure to pot with soup.
8. Simmer until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Ladle soup into bowls.
11. Sprinkle each with 1 tablespoons basil and serve.