After a rollicking day of cleaning, laundry, and grocery shopping, this simple fall-inspired soup settled the weekend. Try it next time you need a good settle.
vegetable soup with parmesan toasts
(modified from a recipe in Real Simple March '06)
2-3 bunches of baby bok choy -- cleaned, trimmed, and cut lengthwise
a few Tbs olive oil
2-3 cloves garlic, thinly sliced
1/2 medium butternut squash (about a pound) -- peel removed* and cut into 1/2-in pieces
1 C white wine
1 C chicken stock
salt and freshly ground black pepper
9-12 1/2-in slices of baguette
1/2 C freshly grated parmesan cheese
*Be careful when removing the peel of the squash. I now see why most recipes have you cook butternut squash before cutting it too many times -- it's a bit of a challenge.
Preheat oven 350 degrees. Heat a couple tablespoons of oil in large saucepan over medium heat. Saute garlic until fragrant. Add squash and season with salt and pepper. Saute for a couple minutes before adding liquids. After adding wine and broth, bring to a boil, then cover and reduce heat. Simmer until the squash is tender (about 15 mins). Add bok choy, stir, and cover. Steam until tender (another 5 mins).
While the squash is simmering, place the baguette slices on tinfoil. Brush slices with oil and sprinkle with parmesan. Bake until golden (10-15 mins).
Ladle the soup into serving bowls and top with parmesan toasts. This isn't a soup of swimming veggies, as there's only a bit of liquid for each dish. Enjoy!