Tomato-Butternut Squash Bisque

2 T butter or extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28 oz) can whole tomatoes, with liquid
1/4 - 1/2 c. roasted garlic tomato paste
2 c. vegetable or organic chicken stock
2 - 2 1/2 c. butternut squash, peeled and diced
salt and ground pepper to taste
2 T fresh basil, chopped
1/2 t dried thyme
1 - 1 1/4 c nonfat half-and-half or nonfat yogurt
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.