Vegetable Soup with Parmesan Toasts

2 bunches green Swiss chard, stems trimmed
3 Tbsp olive oil
4 cloves garlic, thinly sliced
1 small butternut squash (about 2 lb), peeled, cut into 1/2" pieces
1 1/2 c dry white wine
1 tsp salt
1/4 tsp pepper
12-16 1/2"-thick baguette slices
1 c (4 oz) grated Parmesan

Heat oven to 350 degrees. Rinse and drain Swiss chard. Stack the leaves and slice crosswise into 1"-wide strips. Heat 1 Tbsp oil in large saucepan over medium heat. Add garlic and cook, stirring, 1 minute. Add chard and squash and stir to coat. Add wine, salt and pepper and bring to a boil. Cover, reduce heat, simmer until squash is tender, about 15 minutes. Meanwhile, brush baguette slices with remaining oil. Place on foil, sprinkle with Parmesan and bake until golden, 15 minutes. Ladle soup into bowls and float toasts on top.

NOTES
From Real Simple.
Untried.