Nutrition Facts
Serving Size1/6 recipe
Calories290
Calories from Fat35
Total Fat4 g
Saturated Fat1 g
Cholesterol0 mg
Sodium390 mg
Total Carbohydrate54 g
Dietary Fiber16 g
Sugars11 g
Proteins14 g
Vitamin A120% DV
Vitamin C50% DV
Calcium15% DV
Iron25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times
Servings6
Preparation Time40 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation
IngredientsMeasures
Olive oil1 tablespoon
Yellow onion chopped2 cups
Celery, chopped1 cup
Garlic cloves, roasted and minced
Low sodium vegetable broth1 cup
Water5 cups
Pinto beans, drained2 cans (15 ounces each)
Diced tomatoes1 can (14.5 ounces)
Butternut squash, peeled, seeded, and cut into ½ inch pieces2 cups
Dried oregano1 teaspoon
Dried red pepper flakes, crushed½ teaspoon
Basil, chopped6 tablespoon
  1. Directions
  2. Heat oil in heavy, large pot over medium-high heat.
  3. Add onions and celery; sauté until onions are golden, about 7 minutes.
  4. Add garlic and dried red pepper flakes; stir 1 minute.
  5. Add broth, water, and all other ingredients except the basil; bring to boil.
  6. Reduce heat; cover and simmer until squash is tender, about 15 minutes.
  7. Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
  8. Return puree to pot with soup.
  9. Simmer until heated through, about 5 minutes.
  10. Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.