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.
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
- 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.
- 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.
- 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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