Squash and White-Bean Soup

Name: Squash and White-Bean Soup
Ingredients: 3 tablespoons olive oil; 1 celery stalk, strings removed, cut into ½-inch pieces (about ½ cup); 1 medium onion, diced (about 1 cup); 1 garlic clove, minced; 1.5 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into ¾-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

4.1

(14)

1 Review

By

Martha Stewart Editors

Updated on September 28, 2016

Servings:

6

Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers."

Ingredients

3 tablespoons olive oil
1 celery stalk, strings removed, cut into ½-inch pieces (about ½ cup)
1 medium onion, diced (about 1 cup)
1 garlic clove, minced
1 ½ pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into ¾-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

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.

Cook's Notes

If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.