Bean, Tomato, & Butternut Squash Soup

• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 4 garlic cloves, minced
• 4 cups canned vegetable broth
• 2 (15 ounce) cans pinto beans, drained
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 2 cups peeled seeded butternut squash, 1/2-inch pieces
• 1 teaspoon dried oregano
• 1/2 teaspoon dry crushed red pepper
• 6 tablespoons chopped fresh basil

1. Heat oil in heavy large pot over medium-high heat.
2. Add onions and celery; saute until onions are golden, about 7 minutes.
3. Add garlic; stir 1 minute.
4. Add broth and next 5 ingredients; bring to boil.
5. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
6. Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
7. Return pure to pot with soup.
8. Simmer until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Ladle soup into bowls.
11. Sprinkle each with 1 tablespoons basil and serve.

olive oil, onions, celery, garlic, vegetable broth, pinto beans, tomatoes, butternut squash, oregano, red pepper, fresh basil

Taken from www.food.com/recipe/bean-tomato-butternut-squash-soup-186240 (may not work)