Martian Food
Sep 18, 2015

The Martian will be in theaters on October 2nd, and the critics are saying it is a spectacular film. The novel,&n
read more...

Butternut Squash Soup with Fontina Cheese Crostini

Active time:12 minutes

Start To Finish:52 minutes

Difficulty:

Serving size: 4-6

Source: Giada De Laurentiis

Can Be Made Ahead , Fall/Winter , Family Favorites
   Print Recipe
photo

Ingredients:

2 tablespoons butter , room temperature
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into ½ inch pieces
3 cloves garlic, minced
3½ lbs butternut squash, peeled, seeded, chopped into ¾ inch pieces (7-8 cups)
6 cups low sodium chicken broth
¼ cup fresh sage, chopped
kosher salt and freshly ground pepper
½ baguette, sliced on a diagonal ½ inch thick
extra virgin olive oil, for drizzling
2 tablespoons fresh sage leaves, chopped
1 cup (2 oz) grated fontina cheese

Directions:

Place your oven rack in the center of your oven, then preheat to 400°F.

Melt the butter and oil in a large stockpot over medium-high heat. Add the onion and carrot. Stir occasionally for about 5 minutes until the onions are soft. Stir in the garlic and cook for 30 seconds before adding the chicken stock and squash. Bring to a boil and add the sage. Continue to boil for 20 minutes or until the vegetables are tender. Turn off the heat. 

Blend until smooth. Add salt and pepper to taste. 

For the Crostini: 

Arrange bread slices on a baking sheet. Brush with olive oil, then sprinkle with the sage and cheese. Salt lightly, then cook for 6 minutes, or until the cheese is melted and golden brown. Serve in bowls and garnish with the fontina crostini. 

 



To leave a comment you have to sign in