Bean, Tomato, & Butternut Squash Soup - cooking recipe

Ingredients

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

Preparation

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 pure until smooth.
Return pure to pot with soup.
Simmer until heated through, about 5 minutes.
Season with salt and pepper.
Ladle soup into bowls.
Sprinkle each with 1 tablespoons basil and serve.