Butternut Squash Soup with Fontina Cheese crostini

By chris5863

Ingredients

• 2 T butter
• 2 T EVOO
• 1 Med. Onion chopped
• 1 Large carrot peeled and chopped into 1/2 inch pieces
• 3 cloves garlic minced
• 3 1/2 pounds butter nut squash peeled and cubed 3/4 inch pieces
• 6 cups chicken stock
• 1/2 cup chopped sage leaves
• S/white pepper

Preparation

Step 1

In an 8 qt stock pot add the butter and oil over medium high heat. Add onion and carrot and cook until soft about 5 minutes. Stir in garlic for 30 seconds, add squash and chicken stock. Bring to boil and add sage. boil until all vegitables are soft about 20 min. Remove from heat and use immersion blender to blend until smooth and thickened. Add S/P to taste.