Pinto Bean, Tomato and Butternut Squash Soup

From epicurious.com;  recommended by Elaine

Very good variation on the multiple other tomato, butternut squash and bean recipes, including chili and African bean soup.  The flavoring in this is different, and less spicy.  Easy to make.  Didn't bother with the puree step, but that would have made it richer.

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:

1) Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes.

2) Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes.

3) 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.

4) Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

Per serving: calories, 228; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0 mg


Read More http://www.epicurious.com/recipes/food/views/Pinto-Bean-Tomato-and-Butternut-Squash-Soup-103870#ixzz2wABhvnFV