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Categories:
butter onion garlic tomatoes tomato chicken stock butternut squash salt fresh basil thyme nonfat yogurt Tabasco sauce
Viewed: 25 - Published at: 5 years agoIngredients
- 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
Method
- 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.
