Wednesday, November 24, 2010

Butternut Squash Soup with (Smoked) Fontina Cheese Crostini

Don't you just love soup this time of year? This one was creamy without actual cream, and sweet without any sugar. I'm always experimenting with new cheeses and the smoked fontina was a welcomed addition to the cheddar quesadilla dipped in the soup after a fun night out downtown.

Butternut Squash Soup with (Smoked) Fontina Cheese Crostini 
Adapted from Giada Delaurentiis


For the soup:

3 1/2 pounds butternut squash, peeled, seeded and cut into 3/4 inch pieces (the grocery store has scales in the veggie section - use one!)

2 tablespoons butter, at room temp

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium carrot, peeled and chopped into 1/2 inch pieces

3 cloves garlic

6 cups low sodium chicken stock (I used 4 cups regular chicken stock and 2 cups water because I underestimated how much broth I had at home)

1/4 cup chopped fresh sage leaves

For the crostini:

1/2 baguette, cut into 1/4 inch pieces

olive oil for drizzling

2 tablespoons chopped fresh sage leaves

1 small wedge of smoked fontina cheese cut into 1/4 inch pieces


For the soup:

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

Add the onion and carrot and cook for about 5 minutes, until the onion is translucent.

Stir in the garlic and mix until you can smell it, about 30 seconds.

Add the squash and the chicken stock and bring the mixture to a boil.

Add the fresh sage and continue to boil until all the vegetables are tender, about 20 minutes. (Now would be a good time to preheat the oven to 400 for the crostini)

Turn off the heat.

If you have an immersion blender, use it to liquefy the soup.

The recipe says you can also use a food processor, which I did. But when I added everything in, it started to leak out of the bottom. I ended up just putting the veggies in the food processor and leaving the liquid in the pot. I turned the food processor on for about 30 seconds and then added the pureed mix back to the pot.

Turn the heat back on and keep the soup warm over low heat.

For the crostini:

Preheat oven to 400 degrees F if you haven't already.

Arrange the baguette slices on a baking sheet.

Sprinkle with sage and drizzle with olive oil.

Add a slice of cheese on top.

Cook for 6-8 minutes, until the sides are golden brown and the cheese is melted.

Put it all together by ladling soup into a bowl and topping with a crostini.

1 comment:

  1. This soup looks so pretty! And the crostini adds a nice touch!