Butternut Tomato Soup

4 c. cooked butternut squash
1 onion, skin removed and cut into large pieces
Drizzle of olive oil or butter
3 c. chicken broth
1 can evaporated milk
1 c. whipping cream or half & half
3 cans diced tomatoes (or fresh)
1/8 t. cayenne pepper 
2 t. salt, to taste
2 T. brown sugar
3 cloves garlic, minced
2 t. basil
2 t. Italian seasoning
1 t. black pepper

In a large soup pot saute onions in olive oil. While this is coming to heat, add squash to pan. Continue to cook for awhile until the onions are even more soft and then add the seasonings, garlic, and the chicken broth. Continue to simmer for a few minutes and then add the canned tomatoes. Let the soup simmer until it is warmed through and the squash has broken down nicely. Blend soup in a food processor or blender to the consistency that you like. Return soup to pan and return to simmering.  Add the evaporated milk and whipping cream. Season the soup to your desired liking (more kick, add cayenne pepper, more sweetness add more brown sugar, more salt, etc.). Serve this soup with grilled cheese sandwiches or warm bread out of the oven. Enjoy!