Butternut Squash Soup with Fontina Cheese Crostini

Name: Butternut Squash Soup with Fontina Cheese Crostini
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 2 tablespoons olive oil; 1 medium onion, chopped; 1 medium carrot, peeled and chopped into 1/2-inch pieces; 3 garlic cloves, minced; 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (7 to 8 cups); 6 cups (1 1/2 quarts) low-sodium chicken broth; 1/4 cup chopped fresh sage leaves; Salt and freshly ground black pepper; 1/2 baguette, sliced diagonally into 1/2-inch-thick slices; Olive oil, for drizzling; 2 tablespoons chopped fresh sage leaves; 1 cup (2 ounces) grated Fontina cheese; Salt

December 20, 2011

I like to serve this hearty soup at Thanksgiving. It has a smooth, silky texture and a beautiful color with a slight peppery flavor from the sage. Serve it with the cheesy Fontina crostini for an elegant meal.

Recipe information

Yield
4 to 6 servings

Ingredients

Soup

2 tablespoons unsalted butter, at room temperature

2 tablespoons olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

3 garlic cloves, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (7 to 8 cups)

6 cups (1 1/2 quarts) low-sodium chicken broth

1/4 cup chopped fresh sage leaves

Salt and freshly ground black pepper

Crostini

1/2 baguette, sliced diagonally into 1/2-inch-thick slices

Olive oil, for drizzling

2 tablespoons chopped fresh sage leaves

1 cup (2 ounces) grated Fontina cheese

Salt

Preparation

Step 1
For the soup: In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, or until the onion is soft. Add the garlic and cook for 30 seconds, or until aromatic. Add the squash and chicken broth. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
Step 2
Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400°F.
Step 3
Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. Sprinkle the Fontina on top and season with salt. Bake for 6 to 8 minutes, until the cheese has melted and the bread is light golden.
Step 4
Turn off the heat under the soup pot. Using an immersion blender or regular blender, purée the mixture until smooth and thick. Season with salt and pepper to taste.
Step 5
To serve, ladle the soup into bowls and garnish with the Fontina crostini.

Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved. Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.

TagsSoup Soup/Stew Butternut Squash Squash Vegetable Sage Herbs & Spices Fontina Cheese Dairy Starter Main Dinner Lunch Nut Free Simmer Blender Fall Cookbooks

Recipe information

Ingredients

Soup

Crostini

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes