I started making this several years ago - one night I wanted, very specifically, butternut squash manicotti in a tomato cream sauce. But I was home and did not want to go to the store - so I did some rooting around in what we had and came up with a substitute - and this soup was born. Other than some fresh basil (which we have around about 99% of the time) this is essentially a pantry soup. If you have some sort of pesto frozen and no fresh basil, you could use that, if it saves you a trip to the store.

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