This Butternut squash soup is to die for. It's thick and hearty, and packed with nutrition. And your kids will eat it!
Pinto Bean, Tomato, and Butternut Squash Soup
1 Tbs. olive oil
2 cups chopped onion
1 cup chopped celery
4 garlic cloves
3-4 cups canned vegetable broth
2 15 oz. cans pinto beans, drained
1 17 1/2 oz. can diced tomatoes in juice
2 cups 1/2 inch pieces peeled, seeded butternut squash*
1 tsp. dried oregano
1/2 tsp. crushed red pepper, or less, to taste
6 Tbs. chopped fresh basil
*Tip: for easier peeling and cutting of squash, microwave for 2 minutes to soften slightly, then cut off ends of squash and peel with a vegetable peeler.
Heat oil in heavy, large pot over medium-high heat. Add onions and celery; saute until onions are golden for about 7 minutes. Add garlic and stir for 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 six bowls. Sprinkle each with 1 Tbs. basil and serve.
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