Pinto Bean, Tomato And Butternut Squash Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
4		Garlic cloves - minced
4 cups	948ml	Canned vegetable broth
2		Pinto beans - (15 oz ea) - drained
1		Diced tomatoes in juice - (14 1/2 oz)
2 cups	396g / 13oz	Peeled butternut squash in 1/2" pieces
1 teaspoon	5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried crushed red pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Chopped fresh basil

Recipe Instructions

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 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.

This recipe yields 6 (first-course) servings.

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

Source:
Bon Appetit, September 2000

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