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Ingredients

• 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

Description

Satisfying, Subtle, Tasty, Winter Soup, With Credit To Chef Ruth Rogers Of London's River Cafe, And The Wall Street Journal, Which Published Her Recipe Today In Its Saturday "Off…

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