Giada De Laurentiis' Butternut Squash Soup Is The Perfect Quick Meal During The Holidays

Tue, December 21, 2010 8:30am EDT by Add first Comment

You can whip up a batch of this creamy, comforting soup in just 40 minutes! Enjoy!

Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Today we’re talking comfort food and what could be better than a steaming bowl of soup? Food Network star Giada De LaurentiisButternut Squash Soup with Fontina Cheese Crostini will warm your heart and soul after a long day of shopping or shoveling snow. Even the pickiest eater will come back for seconds, we promise!

Butternut Squash Soup with Fontina Cheese Crostini
Ingredients:
Soup:
2 tablespoons butter, at room temperature
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 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.

Happy cooking this holiday season, HollyMoms!

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