Tuscan Tomato Basil Soup

• 2 tablespoons butter or 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can whole tomatoes with juice
• 1/4 - 1/2 cup tomato paste with garlic (I used 1/4 cup)
• 2 cups chicken stock
• 2 - 2 1/2 cups butternut squash, peeled and diced
• salt and pepper
• 2 tablespoons fresh basil, chopped
• 1/2 teaspoon dried thyme
• 1 - 1 1/4 cup fat-free half-and-half or 1 -1 1/4 cup nonfat yogurt
• 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce

1. In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
2. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
3. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
4. Garnish with sliced basil leaves or minced parsley.

butter, onion, garlic, tomatoes, tomato, chicken stock, butternut squash, salt, fresh basil, thyme, nonfat yogurt, tabasco sauce

Taken from www.food.com/recipe/tuscan-tomato-basil-soup-345187 (may not work)