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
Squash and White-Bean Soup

Source: Martha Stewart Kids, Fall


  • 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


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


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