Recipe for Pinto Bean, Tomato and Butternut Squash Soup 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
2 cup chopped onions
1 cup chopped celery
4 x garlic cloves minced
4 cup canned vegetable broth
2 x pinto beans - (15 oz ea) drained
1 can diced tomatoes in juice - (14 1/2 oz)
2 cup peeled butternut squash in 1/2" pieces
1 tsp dried oregano
1/2 tsp dried crushed red pepper
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: Heat oil in heavy large pot over medium-high heat. Add onions and celery; saute 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.

This recipe yields 6 (first-course) servings.

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