I made that Butternut Squash Tomato Soup

2 tb olive oil

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.