Recipe: Giada's Butternut Squash Soup with Fontina Cheese Crostini

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI

"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."

FOR THE SOUP:
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

FOR THE CROSTINI:
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

TO MAKE THE SOUP:
In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, or until the onion is soft.

Add the garlic and cook for 30 seconds, or until aromatic.

Add the squash and chicken broth. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.

MEANWHILE, MAKE THE CROSTINI:
Place an oven rack in the center of the oven and 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 Fontina on top and season with salt.

Bake for 6 to 8 minutes, until the cheese has melted and the bread is light golden.

TO FINISH THE SOUP AND SERVE:
Turn off the heat under the soup pot. Using an immersion blender or regular blender, puree the mixture until smooth and thick. Season with salt and pepper to taste.

To serve, ladle the soup into bowls and garnish with the Fontina crostini.

Makes 4-6 servings
Adapted from source: Giada at Home by Giada De Laurentiis