Butternut Squash Soup with Fontina Cheese Crostini
INGREDIENTS
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2 tablespoons butter, at room temperature
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 medium carrot, peeled and chopped into 1/2-inch pieces
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3 cloves garlic, minced
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3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
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6 cups low-sodium chicken stock
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1/4 cup chopped fresh sage leaves
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Kosher salt and freshly ground black pepper
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1/2 baguette, sliced diagonally into 1/2-inch thick slices
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Extra-virgin olive oil, for drizzling
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2 tablespoons chopped fresh sage leaves
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1 cup (2 ounces) grated fontina cheese
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Kosher salt
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