Complete Time:52 minute/ Homework:12 minute/ Cook:40 minute /Yield:4 to 6 servings
Ingredients
Soup:
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 medium carrot, pared and chopped into 1/2-inch pieces
- 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
- 1/2 baguette, sliced diagonally into 1/2-inch thick pieces
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh
In an 8-quart stockpot, add oil and the butter 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 and cook until aromatic. Add the squash along with the chicken stock. Continue to boil until the vegetables are tender, about 20 minutes. Turn the heat off. Using an immersion blender, combine the mixture until smooth and thick. Season to taste, with salt and pepper. Keep the soup warm over low heat.For the crostini: Put an oven rack in the middle of the oven. Drizzle with olive oil and sprinkle. Sprinkle the cheese and season with salt, to taste. Bake until the cheese has melted and also the bread is light golden, about 6 to 8 minutes.To serve, ladle the soup into bowls and garnish with all the cheese crostini.Cook's Note: The cooked vegetable mixture could also be pureed (after cooling) by ladling, into a food processor or blender and blended, in batches until smooth.