Butternut Squash Soup with Fontina Cheese Crostini Recipes | Food Network Canada

Name: Butternut Squash Soup with Fontina Cheese Crostini Recipes | Food Network Canada
Ingredients: 2 Tbsp butter, at room temperature; 2 Tbsp extra-virgin olive oil; 1 medium onion, chopped; 1 medium carrot, peeled and chopped into 1/2-inch pieces; 3 cloves garlic, minced; 3 ½ lb(s) butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups); 6 cups low-sodium chicken stock; ¼ cup chopped fresh sage leaves; Kosher salt and freshly ground black pepper; ½ baguette, sliced diagonally into 1/2-inch thick slices; Extra-virgin olive oil, for drizzling; 2 Tbsp chopped fresh sage leaves; 1 cup (2 oz) grated fontina cheese; Kosher salt

"The perfect warm-up meal on a blustery day. Rich, creamy butternut squash soup served with homemade crostinis quickly baked and warm from the oven...."

INGREDIENTS

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2 Tbsp butter, at room temperature

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2 Tbsp extra-virgin olive oil

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1 medium onion, chopped

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

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3 cloves garlic, minced

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3 ½ lb(s) butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

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6 cups low-sodium chicken stock

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¼ cup chopped fresh sage leaves

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Kosher salt and freshly ground black pepper

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½ baguette, sliced diagonally into 1/2-inch thick slices

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Extra-virgin olive oil, for drizzling

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2 Tbsp chopped fresh sage leaves

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1 cup (2 oz) grated fontina cheese

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Kosher salt

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