- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons chopped garlic
- 1 cup chopped onion (1 medium)
- 2 cans (14.5-ounce) diced tomatoes with garlic and basil, undrained
- 1/4 cup tomato paste
- 2 1/4 cups butternut squash, peeled and diced (around 1 1/4 to 1 1/2 pounds)
- 2 cups chicken broth (or vegetable broth)
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon sugar
- 2 cups light cream (half and half)
- 1/4 teaspoon Tabasco sauce (or more to taste)
- In a large saucepan, melt butter with olive oil over medium heat. Add garlic and chopped onion and cook, stirring occasionally, until onions are soft.
- Add tomatoes, tomato paste, butternut squash, chicken broth, basil and thyme. Season to taste with sugar, salt and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 30 to 35 minutes, or until squash is fork-tender.
- Purée soup, either in the pan with an immersion blender or in a standing blender (put back in the saucepan if you use the latter).
- Stir in 1 cup of light cream and Tabasco; adjust seasonings as needed. Add more cream as needed to taste (Use all 2 cups for a creamier soup).
- Reheat soup, then ladle into bowls and serve.
Variation: Omit the squash, add 2 more cans of diced tomatoes, decrease the tomato paste to 2 tablespoons, decrease the chicken broth to 1 1/2 cups and increase the sugar to 1 teaspoon.
Vegetarian: use vegetable broth in place of chicken broth.
Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated. Reheat over medium heat.
- Category: Soups, easy entertaining
- Method: stovetop
- Cuisine: American