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Butternut Squash Soup with Fontina Cheese Crostini

Giada De Laurentiis
  • 52 minutes
  • Serves 4 to 6

INGREDIENTS

3

peeled seeded, and cut into 4-inch pieces 3 1/2 pounds butternut squash

1

Carrot, medium

3 cloves

Garlic

1

Onion, medium

3/8 cup

Sage, fresh leaves

6 cups

Chicken stock, low-sodium

1

Kosher salt

1

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil, extra-virgin

1

Olive oil, Extra-virgin

1/2

Baguette

2 tbsp

Butter

1 cup

Fontina cheese, grated