Butternut Squash Soup with Fontina Cheese Crostini

Name: Butternut Squash Soup with Fontina Cheese Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
For the soup: In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat.
2
Add the onion and carrot.
3
Cook, stirring occasionally, for 5 minutes, or until the onion is soft.
4
Add the garlic and cook for 30 seconds, or until aromatic.
5
Add the squash and chicken broth.
6
Bring the mixture to a boil and add the sage.
7
Continue to boil until the vegetables are tender, about 20 minutes.
8
Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400F.
9
Arrange the bread slices on a baking sheet.
10
Drizzle with olive oil and sprinkle with the sage.
11
Sprinkle the Fontina on top and season with salt.
12
Bake for 6 to 8 minutes, until the cheese has melted and the bread is light golden.
13
Turn off the heat under the soup pot.
14
Using an immersion blender or regular blender, puree the mixture until smooth and thick.
15
Season with salt and pepper to taste.
16
To serve, ladle the soup into bowls and garnish with the Fontina crostini.

3798

kcal

Calories

358

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash Soup with Fontina Cheese Crostini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!