Friday, February 11, 2011

Pinto Bean, Tomato, and Butternut Squash Soup

This Butternut squash soup is to die for. It's thick and hearty, and packed with nutrition. And your kids will eat it!

Pinto Bean, Tomato, and Butternut Squash Soup

1 Tbs. olive oil
2 cups chopped onion
1 cup chopped celery
4 garlic cloves
3-4 cups canned vegetable broth
2 15 oz. cans pinto beans, drained
1 17 1/2 oz. can diced tomatoes in juice
2 cups 1/2 inch pieces peeled, seeded butternut squash*
1 tsp. dried oregano
1/2 tsp. crushed red pepper, or less, to taste
6 Tbs. chopped fresh basil

*Tip: for easier peeling and cutting of squash, microwave for 2 minutes to soften slightly, then cut off ends of squash and peel with a vegetable peeler.

Heat oil in heavy, large pot over medium-high heat. Add onions and celery; saute until onions are golden for about 7 minutes. Add garlic and stir for 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 six bowls. Sprinkle each with 1 Tbs. basil and serve.


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