Butternut Squash Soup w. Fontina Crostini
2016-04-09 15:14:26
Serves 4
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Soup
- 3 1/2 pounds butternut squash- peeled, seeded and cubed into inch pieces (about 7 cups)
- 1 medium onion
- 1 medium carrot
- 3 cloves garlic, minced
- 1/3 cup chopped fresh sage
- 6 cups chicken stock
- 2 tablespoons olive oil
- 2 tablespoons butter
Crostini
- 1/2 baguette sliced into 1/2 inch slices
- 2 tablespoons chopped fresh sage
- 1 cup fontina cheese
Instructions
- In a large pot melt butter and oil over medium heat. Add onion, carrot and cook until soft (5 minutes). Add garlic and cook for 1 minute. Add squash, chicken stock, and sage and bring mixture to a boil. Continue to boil until vegetables are tender (around 20 minutes). Turn off the heat and using an immersion blender (or I transfer to a normal blender in batches) blend mixture until smooth. Transfer back to pot, and season with salt and pepper. Keep soup warm over low heat.
- For the crostini: Preheat over to 400 degrees. Arrange bread on baking sheet. Drizzle with olive oil, sprinkle with sage, cheese, and a little salt. Bake until cheese is melted (around 7 minutes).
Adapted from Giada De Laurentis
Adapted from Giada De Laurentis
SALT & PREPPY https://www.saltandpreppy.com/
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