Italian Bread & Tomato Soup

Combine squash, grape tomatoes, lemon juice, 1 tablespoon oil, salt, sugar and crushed red pepper in a medium bowl. Set aside.

Heat 2 tablespoons oil in a large pot over medium heat. Add bread and cook, stirring, until starting to brown, about 4 minutes. Transfer to a bowl, scraping the pan clean with a spatula.

Add the remaining 1 tablespoon oil, onion, carrot, garlic and fennel seed to the pot. Cook on medium-low, stirring occasionally, until tender but not brown, 3 to 5 minutes. Add tomatoes and all their juices, broth and the bread. Bring to a boil. Reduce heat to a simmer and cook, uncovered, for 20 minutes.

Add kale, basil and pepper. Simmer for 10 minutes more. Serve the soup topped with the squash mixture and garnished with more basil, if desired.