1 onion
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 1/2 cups cubed butternut squash
1 1/2 cups chopped peeled tomatoes
4 cups chicken or vegetable stock
1 sprig rosemary
I sprig basil
1/2 cup half and half
Cook onion in olive oil at medium heat until soft. Add garlic and cook another 2 minutes.
Add salt, pepper, squash, tomatoes, stock, and herb sprigs. Bring to a boil, then reduce to a simmer a cook until all vegetables are soft, about 45 minutes to an hour.
Remove from heat and blend with stick blender.
Add half and half and stir.
