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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (2)

14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
09/25/2012
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.
Rating: Unrated
09/25/2012
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.