Vegetable Soup With Parmesan Toasts

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2 bunches green Swiss chard, stems trimmed

3 tablespoons olive oil

4 cloves garlic, thinly sliced

1 small butternut squash (2 pounds), peeled and cut into 1/2-inch pieces

1 1/2 cups dry white wine

1 teaspoon kosher salt

1/4 teaspoon black pepper

12 to 16 1/2-inch-thick slices baguette

1 cup (4 ounces) grated Parmesan

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