Ingredients

• 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

Instructions

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.