Butternut Squash Soup with Crostini and Fontina Cheese

Ingredients:

Soup:

• 1.6 kg (about 7-8 cups) butternut squash, peeled and cut into 2 cm pieces
• 2 tbsp (30 g) butter at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and cut into 1 cm pieces
• 3 crushed cloves of garlic
• 6 cups unsalted chicken broth
• 1/4 cup chopped fresh sage leaves
• Coarse salt and freshly ground black pepper

Crostini:

• 1/2 baguette, sliced ​​diagonally into 1.5 cm thick slices
• Extra virgin olive oil, for greasing
• 2 tablespoons chopped fresh sage leaves
• 1 tbsp. (60 g) grated fontina cheese
• Coarse salt

Preparation:

1. Prepare the cream soup: In a tall 8-quart saucepan, melt the butter and olive oil over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
   
   Add the garlic and cook until fragrant, about 30 seconds. Add the pumpkin and chicken broth. Bring the mixture to a boil and add the sage. Continue to simmer until the vegetables are tender, about 20 minutes. Turn off the heat.
   
   Using an immersion blender, blend the mixture until thick and smooth. Season with salt and pepper to taste. Keep the soup warm over low heat.
2. Prepare the crostini: Position a rack in the center of the oven. Preheat the oven to 400°F (205°C). Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle with cheese and season with salt to taste. Bake until the cheese is melted and the bread is golden brown, about 6-8 minutes.
   
   To serve, ladle the soup into bowls and top with cheese crostini.
3. Culinary advice: The finished vegetable mixture can be pureed (after cooling for 5 minutes), pouring it in portions into a food processor or blender and blending until smooth.