I love this Giada De Laurentiis butternut squash soup for its simplicity, the flavors of the butternut squash, garlic, onion, and sage with fontina cheese crostini truly shine—it’s healthy, creamy, and smooth without using cream.

To make Giada Butternut Squash Soup with Fontina Cheese Crostini, start by sautéing onions and carrots until they’re soft, then add garlic and butternut squash. Simmer with chicken stock and sage for about 20 minutes, then blend until smooth.

The fontina cheese crostini are more than just toasted bread; they add a creamy texture that complements the soup perfectly. Try making this recipe yourself and let me know how it goes in the comments.

Can I use pre-cut butternut squash for this soup?

Absolutely, pre-cut butternut squash is a fantastic time-saver for making Butternut Squash Soup. Just make sure it’s fresh and not dried out, as that affects the soup’s creaminess.

Giada Butternut Squash Soup with Fontina Cheese Crostini Ingredients

For The Soup:

• 2 tablespoons of butter, room temperature
• 2 tablespoons of extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into ½-inch pieces
• 3 cloves of garlic, minced
• 3 ½ pounds of butternut squash, peeled, seeded, and cut into 1-inch pieces
• 6 cups of low-sodium chicken stock
• ¼ cup of fresh sage chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For The Crostini:

• ½ baguette, sliced diagonally into ½-inch-thick pieces
• Extra-virgin olive oil for drizzling
• 2 tablespoons of fresh sage, chopped
• 1 cup of Fontina cheese, grated (about 2 ounces)
• Kosher salt, to taste

How To Make Giada Butternut Squash Soup with Fontina Cheese Crostini

Prepare Your Soup:

1. Heat Your Base: In an 8-quart stockpot, combine the butter and olive oil. Heat them over medium-high until the butter melts.
2. Cook the Vegetables: Add the chopped onion and carrot. Stir occasionally and cook for about 5 minutes until the onion softens.
3. Add Garlic: Throw in the garlic and let it cook for about 30 seconds until it’s fragrant.
4. Simmer Squash: Toss in the butternut squash and pour in the chicken stock. Bring everything to a simmer, then add the chopped sage.
5. Blend the Soup: Continue simmering for about 20 minutes until the squash is tender. Turn off the heat. Use an immersion blender to puree the soup until smooth.
6. Season Well: Season the blended soup with kosher salt and freshly ground black pepper. Keep it warm over low heat.

Make Your Crostini:

1. Preheat the Oven: Set your oven’s rack in the center position and heat to 400 degrees F.
2. Prepare the Bread: Lay the baguette slices on a baking sheet. Drizzle them with olive oil and sprinkle with chopped sage.
3. Add Cheese: Top each slice with grated Fontina cheese and a pinch of salt.
4. Bake: Pop them in the oven and bake for about 6 to 8 minutes, until the cheese melts and the bread turns light golden.

Serve It Up:

1. Plate the Dish: Ladle the hot soup into bowls and add a couple of cheese crostini on top of each.

What if I don’t have an immersion blender?

No immersion blender? No problem. You can use a regular blender to puree the soup in batches. Just be careful—it’s hot! Always start at a low speed and cover the lid with a towel.

Recipe Tips

• Efficient Squash Peeling: For easier peeling, score the skin of the butternut squash with a knife, making shallow cuts. This technique breaks the tough outer skin, simplifying the peeling process.
• Smooth Blending Hack: To avoid splatters while using an immersion blender, tilt the pot slightly and blend at an angle. It’s a simple trick that keeps your kitchen clean and your soup inside the pot!
• Cheese Toast Perfection: For crostini that are crispy on the outside and gooey on the inside, broil the cheese-topped baguettes for the last minute of baking. Keep a close eye to avoid burning!
• Sage Infusion: Enhance the sage flavor by infusing the oil with sage leaves for a few minutes before adding the onions and carrots. Remove the sage leaves before adding other ingredients to avoid overpowering the soup.

Recipe Variations

• Autumn Harvest Twist: Incorporate a cup of pureed pumpkin into the soup for a deeper fall flavor. This variation not only adds a rich texture but also boosts the nutritional content.
• Spicy Chipotle Addition: Add a small chipotle pepper in adobo sauce to the soup during cooking to introduce a smoky spice, which complements the sweet butternut squash beautifully.
• Caramelized Onion Garnish: Top the soup with caramelized onions before serving. The sweetness of the onions pairs wonderfully with the creamy texture of the soup and adds a satisfying crunch.
• Nutty Flavor Boost: Stir in a tablespoon of almond butter into the blended soup for a subtle nutty flavor and extra creaminess. It’s a small twist that enhances the overall flavor profile without overwhelming the other ingredients.

What To Serve With Butternut Squash Soup

Serve your Butternut Squash Soup with spiced pecan and cranberry mixed greens, cinnamon-scented wild rice, honey-glazed baby carrots, a zesty quinoa salad, and a chilled Chardonnay.

You can also pair it with apple-celery slaw and maple-roasted sweet potatoes.

How To Store Leftover Butternut Squash Soup

In The Fridge:

Cool the soup to room temperature before pouring it into airtight containers. This soup will keep well in the refrigerator for up to 5 days. Ensure the lid is sealed tightly to maintain freshness and prevent absorbing other food odors.

In The Freezer:

Butternut squash soup freezes exceptionally well due to its smooth texture. Pour cooled soup into freezer-safe bags or containers, leaving an inch of space for expansion. Store it for up to 3 months. Thaw overnight in the refrigerator before reheating.

How To Reheat Leftover Butternut Squash Soup

Reheat your leftover Butternut Squash Soup by simmering it gently on the stove until it’s thoroughly heated. Stir occasionally to ensure even heating without scorching.

Alternatively, warm it in a microwave-safe dish, covered, for about 3-5 minutes, stirring halfway through.

Check out More Giada Recipes:

• Giada Cold Cauliflower Soup With Bacon and Croutons
• Giada De Laurentiis Basic Risotto
• Giada De Laurentiis Chicken Pastina Soup