pinto bean squash soup (vegan)

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* Exported from MasterCook *

 

Pinto Bean, Tomato and Butternut Squash Soup

 

Recipe By :Dean Fearing, chef at The Mansion on Turtle Creek, Dallas

Serving Size : 6 Preparation Time :0:00

Categories : Chefs Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 cups chopped onions

1 cup chopped celery

4 cloves garlic -- minced

4 cups canned vegetable broth

2 15-oz cans pinto beans -- drained

1 14.5-oz can diced tomatoes in juice

2 cups pieces peeled seeded butternut squash -- 1/2-inch cubes

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

6 tablespoons chopped fresh basil

 

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 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.

 

 

 

 

Source:

" Dean's Cuisine "

S(Internet Address:):

" http://www.mansiononturtlecreek.com/ "

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Per Serving (excluding unknown items): 566 Calories; 5g Fat (7.4% calories from

fat); 32g Protein; 104g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol; 802mg

Sodium. Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 5846 0 2470 4644 0 0 0

 

 

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