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Giada Butternut Squash Soup with Fontina Cheese Crostini

Giada Butternut Squash Soup with Fontina Cheese Crostini - recipe card
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This velvety butternut squash soup is a perfect balance of savory and sweet, with a subtle kick from nutmeg and freshness from sage. The Fontina crostini add a creamy, nutty richness and a delightful crunch, making this a satisfying starter or light main course on a crisp fall day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 1 medium carrot, peeled and chopped (about 1/2 cup)
  • 1 stalk celery, chopped (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 (2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • 4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons fresh sage leaves, thinly sliced
  • 1/2 cup heavy cream
  • For the crostini:
  • 8 (1/2-inch-thick) slices French baguette (about 4 ounces total)
  • 1 tablespoon olive oil
  • 4 ounces Fontina cheese, shredded (about 1 cup)

Instructions

  1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large Dutch oven or heavy-bottomed pot over medium heat. Once the butter foams and subsides, add the chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6–8 minutes. This mirepoix builds the aromatic foundation for the soup.
  2. Add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly to prevent burning. Overcooked garlic turns bitter and will compromise the soup’s delicate sweetness.
  3. Add the cubed butternut squash, chicken broth, salt, and pepper. Increase heat to high and bring to a boil, then reduce heat to medium-low, cover, and simmer until the squash is fork-tender, about 20–25 minutes. The squash should break apart easily when pressed against the side of the pot with a spoon.
  4. While the soup simmers, prepare the crostini. Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Brush the tops lightly with 1 tablespoon olive oil. Bake for 8 minutes, until the bread is golden and crisp on the edges but still slightly soft in the center.
  5. Remove the baking sheet from the oven. Sprinkle the shredded Fontina cheese evenly over each crostini. Return to the oven and bake for 2–3 minutes more, until the cheese is melted and bubbly. Keep warm until serving; the cheese will firm as it cools.
  6. Once the squash is tender, remove the pot from the heat. Use an immersion blender to puree the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup to a countertop blender in batches (never fill more than halfway), blend until smooth, and return to the pot. Pureeing ensures the silky, uniform texture that makes this soup so luxurious.
  7. Stir in the heavy cream, sliced fresh sage, and nutmeg. Bring the soup back to a gentle simmer over medium-low heat. Taste and adjust seasoning with additional salt, pepper, or nutmeg if desired. The cream adds richness, while sage and nutmeg provide a warm, aromatic finish.
  8. Ladle the soup into four warm bowls. Float two Fontina crostini on top of each serving, or serve them on the side for dipping. Garnish with a few extra sage leaves or a drizzle of olive oil if you like.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens. Crostini are best eaten fresh; store leftovers in an airtight container at room temperature for up to 1 day and reheat in a 350°F (180°C) oven for 5 minutes to restore crispness. To reheat the soup, warm it in a saucepan over medium-low heat, stirring occasionally, until steaming (about 5–7 minutes). Avoid boiling after adding cream to prevent curdling.

Nutrition

Keywords: butternut squash soup, Giada soup, Fontina crostini, Italian soup, fall soup, creamy vegetable soup, sage butternut squash, weeknight soup, easy butternut squash, squash crostini

Find it online: https://giadacooks.com/giada-butternut-squash-soup-with-fontina-cheese-crostini/