Preheat oven to 375 degrees.
MISE en PLACE: Cube & Peel Butternut, peel garlic & get press. Prepare onions, bell peppers and celery. Pull spices, oil & honey.
Add ingredients for Butternut Squash & Tomato base to a glass casserole dish and place in oven. Drizzle honey & oil over the top. (I use a Pyrex bowl as pictured.) Roast for 30 minutes.
Remove from oven and gently cut tomatoes, allowing them to release their juices. Add another sprinkle of salt and pepper to taste and drizzle 1 tsp oil. Cook for 30 more minutes.
At the 1 hour mark, stir, releasing all juice from the tomatoes. Cook 30 more minutes.
For soup, add all ingredients into sauce pan, add fresh basil and stir until boiling.
Reduce heat and us emulsion blender to stir in milk or cream.