Butternut Squash Soup with Fontina Cheese Crostini

Name: Butternut Squash Soup with Fontina Cheese Crostini
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
Ingredients: 2 tablespoons butter (at room temperature); 2 tablespoons extra-virgin olive oil; 1 medium onion (chopped); 1 medium carrot (peeled and chopped into ½-inch pieces); 3 garlic cloves (minced); 3 ½ pounds butternut squash (peeled, seeded, and cut into 1 inch pieces (7 to 8 cups)); 6 cups low-sodium chicken stock; ¼ cup chopped fresh sage; Kosher salt and freshly ground black pepper; ½ baguette (sliced diagonally into ½-inch-thick); Extra-virgin olive oil (for drizzling); 2 tablespoons chopped fresh sage; 1 cup 2 ounces grated Fontina cheese; Kosher salt

10 MINPrep Time

60 MINCook Time

6Servings

(1)

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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I love this butternut squash soup for its simplicity. The flavors of the butternut squash, garlic and sage truly shine - it tastes very clean and healthy, while still being quite creamy and velvety (with no cream!).

The fontina cheese crostini add a really fun and delicious element to this dish - it's a little more fun than regular toasted bread. I love the buttery flavor of fontina, and it melts beautifully.

I've known many people to use this soup as a base - while I love it as is, feel free to spruce it up with your favorite spices (turmeric, cumin, cinnamon or curry powders would be lovely).

Butternut Squash Soup with Fontina Cheese Crostini

Servings

Prep Time

10 minutes

Cook Time

60 minutes

Image of Butternut Squash Soup with Fontina Cheese Crostini

Ingredients

For The Soup:

2 tablespoons butter (at room temperature)
2 tablespoons extra-virgin olive oil
1 medium onion (chopped)
1 medium carrot (peeled and chopped into ½-inch pieces)
3 garlic cloves (minced)
3 ½ pounds butternut squash (peeled, seeded, and cut into 1 inch pieces (7 to 8 cups))
6 cups low-sodium chicken stock
¼ cup chopped fresh sage
Kosher salt and freshly ground black pepper

For The Crostini:

½ baguette (sliced diagonally into ½-inch-thick)
Extra-virgin olive oil (for drizzling)
2 tablespoons chopped fresh sage
1 cup 2 ounces grated Fontina cheese
Kosher salt

Instructions

In an 8-quart stockpot, melt the butter and oil together over medium high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the garlic and cook for 30 seconds, until aromatic. Add the squash and chicken stock. Bring the mixture to a full simmer and add the sage.
Continue to simmer until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper to taste. Keep the soup warm over low heat.
For the crostini: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. Sprinkle the cheese on top and season with salt. Bake for 6 to 8 minutes until the cheese has melted and the bread is light golden. To serve, ladle the soup into bowls and garnish with the cheese crostini.

Nutrition

Nutrition Serving Size: 10
per serving: Calories; 439

Amount/Serving % Daily Value

Carbs: 47 grams
Protein: 14 grams
Fat: 22 grams
Saturated Fat: 10 grams
Cholestrol: 77 milligrams
Sodium: 561 milligrams
Fiber: 3 grams
Sugar: 5 grams

nut free

vegetarian

1 comment

Kristine - Jun 27

★★★★★

★★★★★

This is my go to recipe for butternut squash soup. Just made again for dinner tonight. So flavorful. Topped with some browned prosciutto that I had on hand.