Bean, Tomato, & Butternut Squash Soup
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 2cups chopped onions
- 1cup chopped celery
- 4
- 4
- 2
- 1(14 1/2 ounce) can diced tomatoes with juice
- 2cups peeled seeded butternut squash, 1/2-inch pieces
- 1teaspoon dried oregano
- 1⁄2teaspoon dry crushed red pepper
- 6tablespoons chopped fresh basil
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DIRECTIONS
- Heat oil in heavy large pot over medium-high heat.
- Add onions and celery; saute 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 pure until smooth.
- Return pure to pot with soup.
- Simmer until heated through, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle each with 1 tablespoons basil and serve.
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