Creamy Rye and Butternut Squash Soup

• 1 1/2 pounds butternut, kabocha or hubbard squash
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper
• 6 cups water
• 1 teaspoon kosher or sea salt
• 5 cups 1-inch pieces stale rye bread without crust (see Tip)
• 2 tablespoons finely chopped fresh parsley

Peel and seed squash. Cut into enough 1-inch pieces to make about 4 1/2 cups.

Heat oil in a large saucepan or Dutch oven over medium heat. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add the squash and stir to coat with the oil. Add water and salt. Bring to a boil. Reduce heat and simmer, partially covered, until the squash is tender, 15 to 20 minutes.

Mash about half the squash against the side of the pot to create a thick broth. Stir in bread; return to a simmer and cook, stirring occasionally, until the bread is beginning to break apart, 5 to 15 minutes (cooking time depends on how stale and/or dense your bread is).

Remove the soup from the heat, cover and let stand for 15 minutes. Stir in parsley and serve.

Serves 6 (1 1/3 c.); 176 calories.

VERDICT:  I certainly enjoy both squishy bread and caraway rye, so I didn't mind this soup, but I would never serve it to anyone else--it's weirdly gelatinous and visually unappealing.  Toss.