Recipes

Recipe: Pinto Bean, Tomato & Butternut Squash Soup

Epicurious.com strikes again!  Seriously, I just made this recipe and it is great!  The only modifications I made were instead of canned tomatoes, I used fresh tomatoes and I added some frozen pesto I had in my freezer.  Otherwise, it’s great.  The only problem is now I want to eat the entire pot of soup!  Take it, test it and try it out!  Leave a comment below to let me know how you like it!

Pinto Bean, Tomato and Butternut Squash Soup

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

Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté 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.

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One thought on “Recipe: Pinto Bean, Tomato & Butternut Squash Soup

  1. Mat made me this soup this week and it is maybe the best soup I have ever had! Seriously hardy, rich, and full of protein, veggies & all good things! I didn’t have the fresh basil, but it’s great served a few days later without any garnish. A fabulous soup to lift your spirits on cold, dark November days 😉

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