Peel and cut butternut squash into 1/2-inch pieces, set aside.
In a large stockpot, cook onion, celery and half of the minced garlic in hot oil over medium-high heat until vegetables begin to soften. Stir in squash and potato. Add vegetable stock, tomatoes, chard, basil and red pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add pasta and beans. Return mixture to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until pasta and vegetables are tender.
Meanwhile, preheat oven to 425 degrees. Combine butter and remaining garlic; brush onto bread slices. Place slices on a baking sheet and bake for 6 to 8 minutes or until lightly toasted.