Butternut Squash and Tomato Bisque: Aunt Pam's Recipe

My Aunt Pam is an amazing cook....and she has hundreds of recipes. Any time I need a recipe for something I simply ask my mom to call her up and get it.  Want a recipe for homemade salsa? Call Aunt Pam. Want a recipe for the most amazing, creamy, Butternut Squash Tomato Bisque ever? Call Aunt Pam.

Ingredients:
Modified from the kitchen of Pam Steffens
2T grapeseed oil
1/2 large sweet (yellow or white) onion, diced
2 garlic cloves, minced
4 c squash pulp/puree (I used this jar that my mom picked up from Williams Sonoma, which has spices already added to it)
2 (14.5 oz) cans diced tomatoes, NOT drained
1T maple syrup (or honey)
3 1/2 c vegetable broth
1/4t salt
1 fresh tomatoe diced for garnish (optional)

Method:

• Saute onion in oil until translucent
• Add garlic and saute 30 seconds
• Place tomatoes, NOT drained, in food processor with maple syrup and process until smooth
• Add butternut squash and process until smooth (I skipped this step since I used a puree that was already smooth)
• Add processed mixture, vegetable broth and salt to Dutch Oven
• Stir well and cook until thoroughly heated, if you simmer too long it will thin the soup out
• Garnish with chopped tomato (optional) and herbs and serve