I used regular half and half--but i didn’t use as much.

1. •2 tablespoons butter or extra-virgin olive oil
   

2. •1 onion, chopped
   

3. •3 cloves garlic, minced
   

4. •1 (28-ounce) can whole tomatoes, with liquid
   

5. •1/4-1/2 cup roasted garlic tomato paste
   

6. •2 cups vegetable or organic chicken stock
   

7. •2-2 1/2 cups butternut squash, peeled and diced
   

8. •Salt and ground pepper to taste
   

9. •2 tablespoons fresh basil, chopped
   

10. •1/2 teaspoon dried thyme
    

11. •1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt
    

12. •Several dashes of Tabasco or other hot pepper sauce
    

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.