Summer Squash Soup with Basil

• 1/4 cup extra-virgin olive oil
• 1 medium onion, coarsely chopped
• 3 large tomatoespeeled, seeded and chopped
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper
• 2 pounds cucuzzapeeled, seeded and thinly sliced crosswiseor zucchini, quartered lengthwise and thinly sliced crosswise
• 1 large baking potatopeeled, quartered lengthwise and thinly sliced crosswise
• 4 cups chicken stock or low-sodium broth
• 1/4 cup shredded basil
• Salt and freshly ground pepper

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

extravirgin olive oil, onion, garlic, red pepper, cucuzzapeeled, baking, chicken stock, shredded basil, salt

Taken from www.foodandwine.com/recipes/summer-squash-soup-with-basil (may not work)