Best Bean Tomato Butternut Squash Soup Recipes

Pinto Bean, Tomato and Butternut Squash Soup image

Yield 6 (first-course) servings

Number Of Ingredients 11

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 in juice
2 cups 1/2-inch pieces peeled seeded butternut squash
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons chopped fresh basil

Steps:

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.

Bean, Tomato and Butternut Squash Soup image

Provided by Crystal Wilkinson

Time 1h

Number Of Ingredients 10

1/4 lb bacon diced small
2 c diced onions
1 c sliced celery
3 - 4 Tbsp minced garlic
2 c peeled, seeded and diced butternut squash
1 tsp crushed chilli peppers
3 can(s) 14.5 oz each chicken broth or make your own with boullion cubes and water
2 can(s) red or pinto beans 15 oz
2 c diced roma tomatoes
salt and pepper to taste

Steps:

1. In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
2. Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
3. Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
4. ***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.

Bean, Tomato, & Butternut Squash Soup image

Provided by mariposa13

Categories Vegan

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

Nutrition Facts : Calories 288.5, Fat 3.4, SaturatedFat 0.5, Sodium 167.6, Carbohydrate 53.4, Fiber 15.8, Sugar 6.7, Protein 14.5