Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 can (14 oz) diced tomatoes
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Optional toppings: fresh herbs (such as basil) or croutons

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes until they become soft and fragrant.
3. Add the cubed butternut squash to the pot and cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well.
5. Add the dried thyme, paprika, salt, and pepper to the pot. Stir again to combine all the ingredients.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the butternut squash is tender and easily mashed with a fork.
7. Turn off the heat and let the soup cool for a few minutes.
8. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, you may need to blend it in batches.
9. Return the soup to the pot and reheat it gently if necessary.
10. Taste and adjust the seasoning as needed with salt and pepper.
11. Ladle the soup into bowls and garnish with your preferred toppings, such as fresh herbs, croutons, or a dollop of sour cream.
12. Serve hot and enjoy!

That's it! You now have a delicious butternut and tomato soup ready to be enjoyed.