Creamy Squash & Eggplant Soup

2 lb. banana squash
1 small eggplant
2 roma tomatoes, chopped
1/3 c. red onion, chopped
1 tsp. dried basil
4 Tbsp. butter
salt to taste

Peel & chop squash and egglplant into chunks. Place in water and boil (or steam) until soft. Meanwhile, saute tomatoes and onion in melted butter until soft/opaque. Using a slatted spoon, scoop squash and eggplant into blender. Blend until smooth. Add tomato/onion/butter mixture as well as basil and salt (to taste) to blender and puree. Serve hot and enjoy!

I invented this recipe and we all think it is delicious. :-)
Oh- and the last time I made it, i also cooked about a half-pound of lentils until they were very soft (i cooked them seperately) and pureed them into the mixture as well. I did double the quantity of tomatoes and onions though. I wanted to add more protein to the soup. It was still delicious!