Photo Credit: Lauren Volo
Fresh sage gives this soup a particularly autumnal earthy taste and aroma.
Butternut Squash Soup with Fontina Cheese Crostini
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
- 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°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.