I got this recipe from my mother in law. I haven't actually made it myself yet, but I've tasted it as she graciously made us a big pot of it this week. The thing about this soup is that, in addition to being tasty, it is super filling especially for a soup. My MIL got this from The Wall Street Journal but I don't see a title for the recipe on my copy.
2 T extra-virgin olive oil, plus more for finishing
3 cloves garlic, peeled and smashed
1 t fennel seeds, coarsely ground with a mortar and pestle or spice grinder
7 whole canned San Marzano tomatoes, drained
1 1/2 - 2 lbs butternut squash or pumpkin, peeled, seeded and cubed yields about 5 1/4 cups
3 medium potatoes, peeled and cubed
1 3/4 c chicken stock
1/2 c Parmesan cheese
2/3 c mascarpone cheese
In a medium pot set over low heat, heat 2 T olive oil with garlic and fennel seeds. Squeeze tomatoes over the pot to break up the flesh and catch all the juices in the pot. Cook over low heat stirring often for 8 minutes or until tomatoes begin to turn dark red. Turn heat to medium-high and stir in squash and potatoes. Add enough stock to just cover the veggies and bring to a boil. Lower the heat and simmer covered for 35-40 minutes, stirring occasionally to make just the veggies are just submerged. Once veggies are tender, remove from the pot and mash with a potato masher. Soup should be thick and creamy like risotto. Ladle into bowls. Garnish with Parmesan and a few dollops of mascarpone cheese and if desired some additional olive oil.