Fall is HERE!  I am really more of a Spring/Summer kind of gal, but the weather has been absolutely beautiful in Charleston recently and I am so excited for Baby Girl’s arrival, that I am fully embracing the season.  I could eat soup almost every single day, and in the Fall and Winter, I kind of do.  I have a ton of soup and stew recipes to share with you for the cooler months ahead.  This one is from Giada De Laurentiis; when I’m making it for guests, I don’t cut corners, but when it is just for my husband and me on a weeknight, I omit some of the more indulgent ingredients.  This is one of those recipes that tastes way more fattening and rich than it really is.  Don’t you love it when that happens? 🙂

Butternut Squash Soup with Fontina Crostini

Soup (makes 4-6 servings):

• 2 tablespoons butter, at room temperature (I use organic grass-fed butter or I double the olive oil when I’m not eating dairy)
• 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 organic 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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