Tuscan Tomato Basil Soup - cooking recipe

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

Preparation

In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
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.
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.
Garnish with sliced basil leaves or minced parsley.