Miss V wrinkled her nose when I said that we were having Butternut Squash Soup for dinner. I know she doesn't like it so I made a batch of soup for her. You can find the original recipe at Damn Delicious.
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 tsp dried basil
1 bay leaf
2 (28-ounce) cans whole tomatoes
1/2 cup light or heavy cream
1 tablespoon brown sugar
3/4 cup low-sodium chicken broth
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, garlic, red pepper flakes and bay leaf, basil and cook, stirring frequently, until onion is soft, about 3-5 minutes.
Stir in tomatoes and mash, using a wooden spoon. Stir in cream and brown sugar.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Remove bay leaf.
Puree with an immersion blender or in blender in small batches. Stir in chicken broth until heated through, about 2 minutes; season with salt and pepper to taste.
Make your favorite grilled cheese and cut into cubes.
Ladle soup into bowls and garish with two or 3 grilled cheese cubes.
Miss V really liked this!