Creamy Tomato Soup (w/out the cream)

My friend Laura dictated this recipe to me a few years back and I finally got around to trying it. The fire roasted tomatoes make a huge difference. I used butternut squash instead of acorn, and it came out terrific.

28 oz can of fire roasted chopped tomatoes
1/2 acorn squash, cut into pieces
32 oz container of Swanson low-sodium chicken broth
3 cloves garlic, finely minced
2 TBSP brown sugar
1 small can tomato paste
1/2 cup fresh basil, chopped
2 TBSP unsalted butter

Place the squash on a cookie sheet and toss with 2 TBSP olive oil, salt and pepper. Roast at 400 for 30 minutes or until squash is tender.

Saute the garlic in a large saucepan. Add tomoatoes and liquid, tomato paste, brown sugar, and 3 cups chicken broth. Simmer. Add squash and basil and use an immersion blender to combine. Add more chicken broth to thin. Simmer for 30 minutes, or overnight. Add butter.