Summer Squash Soup with Basil

• HEALTHY
• MAKE-AHEAD

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 1 medium onion, coarsely chopped
3. 3 large tomatoes—peeled, seeded and chopped
4. 1 garlic clove, minced
5. 1/4 teaspoon crushed red pepper
6. 2 pounds cucuzza—peeled, seeded and thinly sliced crosswise—or zucchini, quartered lengthwise and thinly sliced crosswise
7. 1 large baking potato—peeled, quartered lengthwise and thinly sliced crosswise
8. 4 cups chicken stock or low-sodium broth
9. 1/4 cup shredded basil
10. Salt and freshly ground pepper

1. 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.