Smoky Tomato and Butternut Squash Soup

Ingredients

• 2 tbsp. butter
• 1 medium onion, peeled and chopped
• 1/2 large butternut squash, seeded, peeled and cubed (about 3 cups)
• 2 ribs celery, sliced
• 1 (32-oz.) container chicken stock or reduced-sodium broth
• 1 (28-oz.) can crushed tomatoes
• 1/2 cup California Sun-Dry Julienne Cut Smoked Sun-Dried Tomatoes, chopped
• 1 1/2 tsp. dried basil
• 1/4 tsp. salt or to taste
• McCormick Smokehouse Pepper to taste

Instructions

1. Melt butter in a large stockpot. Add onion and squash; sauté over medium heat for 10 minutes, stirring frequently. Add celery and cook for 5 minutes more.
2. Add stock and tomatoes to pot and bring to a boil; reduce heat and simmer, covered, for 35 minutes.
3. Let mixture cool slightly and transfer to a blender container and puree until smooth. (Or use a stick blender to puree directly in the pot.) Return to pot and add basil, salt and pepper; simmer for 10 minutes more.