Butternut Squash Soup

When I think of Fall, I immediately think of pumpkin, spices, and butternut squash recipes! As you already know, Giada de Laurentiis has earned her title as a favorite source for most (if not all) of my saved recipes -- so as the weather starts to get a little cooler, I strongly suggest trying her Butternut Squash Soup with a Fontina Cheese Crostini -- it is mind-blowing yummy!!



Ingredients

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

Directions
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.

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3 love notes:

Teamarcia said... [Reply]

That looks fabulous! I've got butternut squash here just begging to be made into soup! I think I killed my sage plant though so maybe none of that. darn it. Have a great weekend!

Christina @ The Athletarian said... [Reply]

This looks amazing! Mine would look a bit different from the little picture you posted though. I would probably have 6 or 7 crostini floating in my soup haha. Yum.

Jennʻs Adventureʻs said... [Reply]

I want an herb garden so bad!! I don't think I have a green thumb, but I'd love to try!! =D

Ohh, and Christina, I usually have about 7 crostini's too;)

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This place is all about Jennʻs Adventures: a Maui Girl who has evolved in to the modern day female nomad! Departing from her home in 2005 until the beginning of 2011, only the leave again less than a year later. Follow Jenn's Adventures in life, healthy living, travel, and love. To learn even more about Jennʻs Adventures, read this! Thanks for stopping by, please stay awhile & say ALOHA!

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mis·cel·la·ne·ous

[mis-uh-ley-nee-uhs]
–adjective


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