Active Time
35 MIN
Total Time
1 HR
Yield
Serves : 6

How to Make It

Step

Heat the olive oil in a large soup pot. Add the onion and cook over moderate heat, stirring occasionally, until softened but not browned, about 6 minutes. Increase the heat to moderately high. Add the tomatoes, garlic and crushed red pepper and cook, stirring, until the tomatoes start to break down, about 5 minutes. Add the squash and potato and cook, stirring, for 2 minutes. Stir in the chicken stock and bring to a boil. Add the basil and season with salt and pepper. Cover and cook over low heat until the vegetables are tender, about 25 minutes.

Make Ahead

The soup can be covered and refrigerated overnight. Reheat gently before serving.

Serve With

Garlic crostini and freshly grated Parmesan cheese.

Suggested Pairing

Most people don't think of Italy and Chardonnay together, but there are some impressive and affordable bottlings to discover.

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