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Butternut Squash Soup with Fontina Cheese Crostini
Servings
10
Prep Time
10 minutes
Cook Time
60 minutes
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
For The Soup:
For The Crostini:
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
- 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
1 comment
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.