Pinto Bean, Tomato and Butternut Squash Soup

Pinto Bean, Tomato and Butternut Squash Soup
Photo by Beth Segal

Ingredients

  • 1 14 1/2-ounce can diced tomatoes in juice
  • 4 garlic cloves
  • ½ teaspoon dried crushed red pepper
  • 1 tablespoon olive oil
  • 4 cups canned vegetable broth
  • 6 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • + 4 more ingredients
    • 1 cup celery
    • 2 cups butternut squash
    • 2 cups onions
    • 2 15-ounce cans pinto beans

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 ble...

View full recipe at Epicurious

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