How to Make It
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.
Garlic crostini and freshly grated Parmesan cheese.