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Soup & Stew
American
6 servings
10 minutes
35 minutes
1 tablespoon olive oil
2 cups organic yellow onions, chopped
1 cup organic celery, chopped
4 cloves organic garlic, roasted and minced
4 cups vegetable broth - canned
2 cans Pinto Beans, drained (15 ounces cans)
1 can diced tomatoes (14 1/2 ounces)
2 cups Butternut Squash, peeled, seeded, and cut into 1/2 inch pieces
1 teaspoon dried oregano
1/2 teaspoon dried red pepper flakes, crushed
6 tablespoons basil, chopped
Salt and pepper for seasoning
Heat oil in heavy large pot over medium-high heat.
Add onions and celery; sauté until onions are golden, about 7 minutes.
Add garlic and dried red pepper flakes; 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. Ladle soup into 6 bowls.
Sprinkle each with 1 tablespoon basil and serve.
