Butternut Squash Soup With Fontina Cheese Crostini Recipes

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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI



Butternut Squash Soup with Fontina Cheese Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Steps:

  • Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook 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.
  • 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. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  • To serve, ladle the soup into bowls and garnish with the cheese crostini.
  • Cook's Note: The cooked vegetable mixture can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI



BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI image

Categories     Tomato

Number Of Ingredients 16

Soup:
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
Kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
Kosher salt

Steps:

  • In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. 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. 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. 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. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes. To serve, ladle the soup into bowls and garnish with the cheese crostini. 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.

BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI



Butternut Squash Soup With Fontina Cheese Crostini image

Make and share this Butternut Squash Soup With Fontina Cheese Crostini recipe from Food.com.

Provided by eLLe-ious

Categories     < 4 Hours

Time 1h5m

Yield 4-6 Bowls, 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons butter, at room temperature
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 garlic cloves, minced
3 1/2 lbs butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low sodium chicken broth
1/4 cup chopped fresh sage leaf
kosher salt & freshly ground black pepper
1/2 baguette, sliced diagonally into 1/2-inch thick slices
extra virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup grated Fontina cheese
kosher salt

Steps:

  • In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. 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. 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.
  • 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. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
  • To serve, ladle the soup into bowls and garnish with the cheese crostini.
  • 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.

Nutrition Facts : Calories 842.9, Fat 25.9, SaturatedFat 11.2, Cholesterol 46.6, Sodium 1059.4, Carbohydrate 128.3, Fiber 12, Sugar 14.8, Protein 33.8

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