Butternut Squash Soup with Fontina Cheese Crostini

Name: Butternut Squash Soup with Fontina Cheese Crostini
Yield: 4 to 6 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 2 tablespoons olive oil; 1 medium onion, chopped; 1 medium carrot, peeled and chopped into 1/2-inch pieces; 3 garlic cloves, minced; 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (7 to 8 cups); 6 cups (1 1/2 quarts) low-sodium chicken broth; 1/4 cup chopped fresh sage leaves; Salt and freshly ground black pepper; 1/2 baguette, sliced diagonally into 1/2-inch-thick slices; Olive oil, for drizzling; 2 tablespoons chopped fresh sage leaves; 1 cup (2 ounces) grated Fontina cheese; Salt

December 20, 2011

I like to serve this hearty soup at Thanksgiving. It has a smooth, silky texture and a beautiful color with a slight peppery flavor from the sage. Serve it with the cheesy Fontina crostini for an elegant meal.

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