Cream of tomato and butternut squash Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 30 ml (2 tbsp) olive oil
• 1 yellow onion, minced
• 2 cloves garlic, crushed or minced
• 450 g (3 cups) butternut squash, peeled and cubed
• 1 medium potato, peeled and cubed
• 1 can 796 ml (28 oz) diced tomatoes
• 250 ml (1 cup) broth (chicken or vegetable)
• 5 ml (1 tsp) dried basil
• 2,5 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground pepper
• Maple syrup, to taste