Butternut Squash Soup with Fontina Cheese Crostini

Name: Butternut Squash Soup with Fontina Cheese Crostini
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter, at room temperature; 2 kilograms butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups); 1 medium carrot, peeled and chopped into 1/2-inch pieces; 57 grams cup grated fontina cheese; 59 milliliters chopped fresh sage leaves; 2 Tbsps chopped fresh sage leaves; 3 cloves garlic, minced; 6 servings Kosher salt; 6 servings Kosher salt and freshly ground black pepper; 1 liters low-sodium chicken stock; 2 Tbsps extra-virgin olive oil; 6 servings Extra-virgin olive oil, for drizzling; 1 medium onion, chopped

Butternut Squash Soup with Fontina Cheese Crostini might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 27g of fat, and a total of 419 calories. It will be a hit at your Autumn event. Head to the store and pick up chicken stock, onion, fontina cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 52 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pot

Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds.

Ingredients you will need

Carrot

Garlic

Onion

Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

Ingredients you will need

Salt And Pepper

Chicken Stock

Vegetable

Squash

Sage

Soup

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Immersion Blender

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet.

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Crostini

Bread

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Baking Sheet

Oven

Drizzle with olive oil and sprinkle with sage.

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Olive Oil

Sage

Sprinkle the cheese on top and season with salt, to taste.

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Cheese

Salt

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

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Cheese

Bread

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Oven

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

Ingredients you will need

Crostini

Cheese

Soup

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Bowl

Ladle

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

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Vegetable

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Food Processor

Blender

Equipment

Ingredients

Servings:

2Tbsps

butter, at room temperature 2kilograms

butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)1medium

carrot, peeled and chopped into 1/2-inch pieces 57grams

cup grated fontina cheese 59milliliters

chopped fresh sage leaves 2Tbsps

chopped fresh sage leaves 3cloves

garlic, minced 6servings

Kosher salt 6servings

Kosher salt and freshly ground black pepper 1liters

low-sodium chicken stock 2Tbsps

extra-virgin olive oil 6servings

Extra-virgin olive oil, for drizzling 1medium

onion, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.