Pinto Bean, Tomato and Butternut Squash Soup

Ingredients

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

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