Pinto Bean and Butternut Squash

Pinto Bean and Butternut Squash Soup

Fall is in the air.  This recipe dates back several years to when I first started making soups.  Even back then I was tweaking recipes that I had come across.  This recipe was spiced up with the addition of Rotel, chili powder and cumin.  Those were a great addition for a cool fall evening.  I have no idea where the original recipe came from, but this is my version.  I hope you like it.

---Enjoy

Pinto Bean and Butternut Squash Soup

1. Heat the olive oil in a soup pot over medium high heat and add the onions and celery.  Saute until the onions are golden brown.  Remember, don't rush the onions.
2. Add garlic and dried pepper flakes and cook for 5 minutes stirring often.
3. Add vegetable broth, pinto beans, diced tomatoes,butternut squash and oregano.  Bring to a boil.
4. Reduce heat, cover simmer until the squash is tender, about 15 minutes.
5. Transfer 3 cups of the soup to a smaller pot and puree with an immersion blender (if you do not have an immersion blender, let the 3 cups of soup cool and use a standard kitchen blender).
6. Return the puree to the soup and simmer until heated,
7. Season with salt and pepper to taste.

Roasted Garlic Ingredients: 1 medium garlic head 2 tablespoons extra virgin olive oil Directions: Method 1 Preheat oven to 250 degrees. Slice 1/4" off the top of the garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake for 20 minutes or until outside of garlic is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract the softened garlic. Place in a small baking dish and drizzle with olive oil. Method 2 Preheat oven to 250 degrees. Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 15 minutes or until garlic is soft.

Ingredients 1 tablespoon Olive Oil 2 cups yellow onion, chopped 1 cup celery, chopped 4 cloves fire roasted garlic, minced 4 cups low sodium vegetable broth 2 cans pinto beans (15 oz sz) 1 can diced tomatoes (14 1/2 oz) 1 can Rotel (10 oz) optional 2 cups butternut squash peeled, seeded and cut into 1/2" pieces 1 teaspoon dried oregano 4 tablespoons basil, chopped 1 teaspoon chili powder 1/2 teaspoon cumin Salt and freshly ground pepper to taste