Cost per serving $0.21 view details
- 2 tablespoons high quality olive oil for cooking, plus more for finishing.
- 3 garlic cloves, peeled & smashed.
- 1 teaspoon fennel seeds, coarsely ground.
- 7 San Marzano tomatoes, from a can.
- 2 butternut squashes, peeled, seeded, and cut into 3/4 inch cubes.
- 3 medium potatoes, peeled and cubed into 3/4 inch cubes.
- Chicken stock.
- 1/2 cup Parmesan, grated.
- 2/3 cups mascarpone cheese
- Heat oil in a 4-quart pot over medium heat. Add garlic and fennel seeds.
- Squeeze the tomatoes over the pot so that they break up and give up their juice. Don't put the can juice in, though. Cook over low heat until the tomatoes darken to dark red, about 8 minutes.
- Add the squash and potato cubes, and enough chicken stock to just cover them, then increase the heat to medium high and bring to a light boil
- Lower the heat, then simmer for 35 - 40 minutes, uncovered, or until the vegetables are tender. Keep the vegetables barely covered with liquid.
- Once cooked to tender, take the soup off the heat and smash the vegetables with a potato masher or similar. Leave this soup coarse, not smooth and silky. No blenders for this.
- Ladle the coarse soup into shallow bowls, garnish with the Parmesan, a drizzle of olive oil, and a dollop or two of the Mascarpone.
- Serve with warmed bread, a simple salad, maybe some sliced fruit.
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|Amount Per Serving||%DV|
|Serving Size 98g|
|Recipe makes 6 servings|
|Calories from Fat 69||45%|
|Total Fat 7.83g||10%|
|Saturated Fat 2.68g||11%|
|Trans Fat 0.0g|
|Total Carbs 14.96g||4%|
|Dietary Fiber 1.9g||6%|