Amber's Kitchen Tomato Soup

INGREDIENTS:
1 large butternut squash, (About 3 cups of cooked squash)
2 Tablespoons butter
1/2 cup finely diced onion
1 clove garlic, minced
3, 14.5 oz. cans hunts fire roasted diced tomatoes
2 cups chicken stock
2 teaspoons salt
2 Tablespoons sugar
2 teaspoons dried basil
2 teaspoons Italian seasoning (herb blend, not my jar seasoning that I previously posted)
1/2 -1 cup heavy cream, *optional .
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Cut the squash in half, lengthwise. Scoop out the seeds and pulp from each half. Place both sides cut-side-down in a 9x13 baking dish. Add enough water to come about 1/4 inch up the sides of the squash. Cover with foil and bake at 350 for one hour, or until it is fork tender. Let cool a few minutes, then scoop out the flesh from the skin, and plop it into a blender. (The squash can be cooked in advance, and cooled in a container in the fridge for up to 4 days before using.)
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While the squash is cooking, in a medium pot, melt the butter and sauté the onion until soft and translucent. Add the garlic and cook for an additional 30 seconds. Scoop the onions and garlic into the blender with the squash. Add one cup of broth. (*note depending on your size of blender this may need to be done in two smaller batches. Be careful that hot ingredients when blended can expand and leak out of the blender) blend well, then add back to pot with the remaining broth and seasonings. Then add the tomatoes to the blender, blend well and add to squash/broth. Heat over a medium flame for about 10 minutes, stirring often. If adding cream, reduce heat to low and add cream to avoid the cream from curdling. Serve immediately. Enjoy! .