Bean Tomato Butternut Squash Soup Recipe

Ingredients for Bean Tomato Butternut Squash Soup

• Olive Oil
• 1 medium onion, chopped
• 2 celery stalks, chopped
• Garlic Cloves
• Canned Vegetable Broth
• Pinto Beans
• Diced Tomatoes With Juice
• 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
• 1 teaspoon dried oregano
• Dry Crushed Red Pepper
• Fresh Basil

How to Make Bean Tomato Butternut Squash Soup

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
2. Add 1 medium onion, chopped, and 2 celery stalks, chopped. Sauté until onions are softened and golden, about 7-8 minutes.
3. Add 2 cloves garlic, minced, and sauté for 1 minute until fragrant.
4. Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can cannellini beans (rinsed and drained), 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed, 4 cups vegetable broth, 1 teaspoon dried oregano, and 1/2 teaspoon salt.
5. Bring the mixture to a boil, then reduce heat to low.
6. Cover and simmer for 15-20 minutes, or until the butternut squash is very tender.
7. Carefully transfer about 3 cups of the soup to a blender (or use an immersion blender).
8. Blend until completely smooth. (If using a regular blender, vent the lid to prevent pressure buildup).
9. Return the pureed soup to the pot and stir to combine.
10. Simmer for another 5 minutes to heat through.
11. Season with salt and freshly ground black pepper to taste.
12. Ladle the soup into bowls.
13. Garnish each bowl with 1 tablespoon fresh basil and a swirl of olive oil (optional).