Creamy Rye & Butternut Squash Soup

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.