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Squash and White-Bean Soup

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers" If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.

  • servings: 6

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Ingredients

  • 3 tablespoons olive oil
  • 1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
  • 1 medium onion, diced (about 1 cup)
  • 1 garlic clove, minced
  • 1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
  • 1 cup canned diced tomatoes, drained
  • 4 cups low-sodium canned beef broth
  • 4 thin slices sandwich bread
  • 1 cup canned great Northern white beans, rinsed and drained

Directions

  1. Step 1

    Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.

  2. Step 2

    Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.

  3. Step 3

    Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper.

Source
Martha Stewart Kids, Fall

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Reviews (2)

  • busybee71 25 Sep, 2012

    Very good Soup! I like the broth & tomatoes in it, rather than mostly squash. The squash gives it a good sweet taste, too. I made with 1# squash, 4 beef bouillon w/4 cups water & 1 full can diced tomatoes. I served with whole grain bread. It was great, easy to make & will make again.

  • busybee71 25 Sep, 2012

    Very good Soup! I like the broth & tomatoes in it, rather than mostly squash. The squash gives it a good sweet taste, too. I made with 1# squash, 4 beef bouillon w/4 cups water & 1 full can diced tomatoes. I served with whole grain bread. It was great, easy to make & will make again.