Pinto Bean, Tomato and Butternut Squash Soup

Name: Pinto Bean, Tomato and Butternut Squash Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters 1/2-inch pieces peeled seeded butternut squash; 850 grams pinto beans, drained; 411 grams diced tomatoes in juice; 237 milliliters chopped celery; 6 Tbsps chopped fresh basil; 4 garlic cloves, minced; 1 Tbsp olive oil; 473 milliliters chopped onions; 1 teaspoon dried oregano; 1 teaspoons dried crushed red pepper; 946 milliliters canned vegetable broth

Pinto Bean, Tomato and Butternut Squash Soup is a gluten free and vegan soup. One portion of this dish contains approximately 9g of protein, 3g of fat, and a total of 216 calories. This recipe serves 6. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes. A mixture of olive oil, onions, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat oil in heavy large pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onions and celery; sauté until onions are golden, about 7 minutes.

Ingredients you will need

Celery

Onion

Add garlic; stir 1 minute.

Ingredients you will need

Garlic

Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes.

Ingredients you will need

Squash

Broth

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.

Ingredients you will need

Salt And Pepper