Pinto Bean, Tomato and Butternut Squash Soup

Ingredients

• 2 cups pieces butternut squash peeled seeded
• 30 ounce pinto beans drained canned
• 14.5 ounce canned tomatoes diced canned
• 1 cup celery chopped
• 6 tablespoons basil fresh chopped
• 4  garlic cloves minced
• 1 tablespoon olive oil 
• 2 cups onions chopped
• 1 teaspoon oregano dried
• 0.5 teaspoon pepper dried red crushed
• 4 cups vegetable broth canned

Equipment

• bowl
• ladle
• pot
• blender

Directions

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and celery; sauté until onions are golden, about 7 minutes.
3. Add garlic; stir 1 minute.
4. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
5. 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.
6. Ladle soup into 6 bowls.
7. Sprinkle each with 1 tablespoon basil and serve.
8. Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg
9. Bon Appétit