Pinto Bean Tomato and Butternut Squash Soup

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 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

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