Butternut Squash Soup With Fontina Cheese Crostini Recipes
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook 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.
- 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 by ladling, in batches, into a food processor or blender and blended until smooth.
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Categories Tomato
Number Of Ingredients 16
Steps:
- 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.
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI | GIADZY
For the crostini: Place an oven rack in the center of the oven. Preheat the oven to 400°F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. …
From giadzy.com
From giadzy.com
- In an 8-quart stockpot, melt the butter and oil together over medium high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, until the onion is soft. Add the garlic and cook for 30 seconds, until aromatic. Add the squash and chicken stock. Bring the mixture to a full simmer and add the sage.
- Continue to simmer 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: Place an oven rack in the center of the oven. Preheat the oven to 400°F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. Sprinkle the cheese on top and season with salt. Bake for 6 to 8 minutes until the cheese has melted and the bread is light golden. To serve, ladle the soup into bowls and garnish with the cheese crostini.
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
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. Step 2.
From foodnetwork.ca
2.7/5 (100)Total Time 52 minsServings 4-6
From foodnetwork.ca
2.7/5 (100)Total Time 52 minsServings 4-6
BUTTERNUT SQUASH CROSTINI RECIPE - FOOD NETWORK
Add the sage and fry until crisp, about 20 seconds. Remove the sage with a slotted spoon and drain on paper towels. Discard all but 1 tablespoon oil …
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
From foodnetwork.com
Author Food Network KitchenSteps 4Difficulty Easy
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
I’ve been quietly blogging on here not only when I cook out of EI, but when I’ve been cooking any of Giada’s recipes. I’ve been betting on the fact that when I’m done with EI, I’ll start cooking my way through at least one more of Giada’s books. After that, I …
From fitc-dc.livejournal.com
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BUTTERNUT SQUASH SOUP WITH CHEDDAR BACON CROSTINI - FETTY'S …
1 baguette, cut into 1-inch slices. 1 1/2 cups cheddar cheese, shredded. 5 slices of bacon, cut into 2 inch pieces. chives, for garnish (optional) Instructions. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside. Place squash onto the baking sheet, skin side down. Drizzle 2 tbsp of olive oil, 1/2 tsp salt, and 1 ...
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
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. 3. 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.
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Oct 20, 2019 - Get Pork Belly Recipe from Food Network. Oct 20, 2019 - Get Pork Belly Recipe from Food Network. Oct 20, 2019 - Get Pork Belly Recipe from Food Network. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign …
From pinterest.co.uk
From pinterest.co.uk
RECIPES FOR BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Butternut squash and parmesan soup 8; Butternut squash chili 8; Butternut squash rosemary pizza 8; Butternut squash with garlic and olive oil 7; Butternut squash basmati rice 7; Butternut squash leek soup 7; Butternut squash soup with cider cream 7; Butternut squash, roasted garlic & sage soup 6; Butternut squash soup with pumpkin butter 6
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ROQUEFORT OR BLUE CHEESE QUICHE JULIA CHILD RECIPES
Beat cheese, butter and cream with a fork, then beat in the eggs. Force the mixture through a sieve, to get rid of the lumps. Season to taste and stir in the chives or green onion tops. Pour into pastry shell. Bake 25-30 minutes or til puffed and browned.
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI - FOOD NEWS
Ingredients (11) 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed. 2 tablespoons unsalted butter (1/4 stick) 1 medium Granny Smith apple (about 8 ounces) 1/2 medium yellow onion. 8 fresh sage leaves. 2 1/2 cups low-sodium vegetable or …
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From foodnewsnews.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com
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BISTRO GARDEN BUTTERNUT SQUASH SOUP RECIPES
Steps: Cut squash in halves. Clean and roast at 450 degrees until very tender, about 1 hour. Scoop out flesh with spoon and set aside. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
From recipes.servegame.org
From recipes.servegame.org
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
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 slices; Extra-virgin olive oil, for drizzling; 2 tablespoons chopped fresh sage leaves
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LOOK! ANOTHER FOOD BLOG!: BUTTERNUT SQUASH SOUP WITH FONTINA …
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 ...
From kalydefood.blogspot.com
From kalydefood.blogspot.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
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; 1/2 baguette, sliced …
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GIADA DE LAURENTIIS' BUTTERNUT SQUASH SOUP IS THE PERFECT QUICK …
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
From hollywoodlife.com
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Serve it with the cheesy Fontina crostini for an elegant meal." In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, or until the onion is soft. Add …
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From recipelink.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Dec 11, 2012 - What you need: Soup: 2 tablespoons butter, at room temperature 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium...
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BUTTERNUT SQUASH CROSTINI WITH RICOTTA - RACHEL COOKS®
Put diced squash onto pan, add olive oil, sage, salt, and pepper. Stir well, coating squash with oil. Bake 20 minutes or until soft and lightly browned. Do not overcook. Squash should be bite tender, not mushy. To prepare crostini, spread approximately ½ tablespoon of ricotta on each prepared bread slice.
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Butternut Squash Soup with Fontina Cheese Crostini might be just the soup you are searching for. This recipe serves 6. One portion of this dish contains approximately 11g of protein, 27g of fat, and a total of 419 calories. It will be a hit at your Autumn event. Head to the store and pick up chicken stock, onion, fontina cheese, and a few other ...
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI | RECIPE
Nov 14, 2013 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network
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BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAM RECIPES
Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
From recipes.servegame.org
From recipes.servegame.org
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
From recipebridge.com
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RECIPE: GIADA'S BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE …
Aug 13, 2013 - Giada's Butternut Squash Soup with Fontina Cheese Crostini, Soups . Aug 13, 2013 - Giada's Butternut Squash Soup with Fontina Cheese Crostini, Soups. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. …
From pinterest.ca
From pinterest.ca
SCRIBBLED RECIPES
Butternut Squash Soup with Fontina Cheese Crostini Recipe courtesy Giada De Laurentiis Serves: 4 to 6 servings . 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, …
From scribbledrecipes.blogspot.com
From scribbledrecipes.blogspot.com
FOOD TO CRAVE!: BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
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 ...
From foodtocrave.blogspot.com
From foodtocrave.blogspot.com
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI | TOO TASTY
3 1/2 lbs butternut squash (peeled, seeded, and cut into 3/4 in. pieces) 6 c. chicken stock 1/4 c. chopped fresh sage leaves crostini... 1/2 baguette, sliced diagonally into 1/2 in. slices EVOO, for drizzling 2 T. chopped fresh sage leaves 1 c. grated fontina cheese salt for soup...
From guntherstootasty.blogspot.com
From guntherstootasty.blogspot.com
RECIPES USING FONTINA CHEESE RECIPES ALL YOU NEED IS FOOD
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 ...
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BUTTERNUT SQUASH SOUP II RECIPES
Steps: In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer., Stir in squash, broth, salt and pepper; bring to a boil.
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI RECIPE : …
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 ...
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BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI | RECIPE
May 31, 2014 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network. May 31, 2014 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.nz
From pinterest.nz
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI – RECIPES …
Soup: In a 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the squash and chicken stock and bring the mixture to a boil. Add the sage and continue to cook until the vegetables are …
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Add squash and sage and cook, stirring occasionally, until squash begins to brown, about 2 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to squash and stir to coat. Cook over medium heat ...
From recipes.servegame.org
From recipes.servegame.org
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI
Oct 27, 2018 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network. Oct 27, 2018 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network . Oct 27, 2018 - Get Butternut Squash Soup with Fontina Cheese Crostini Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
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YUMMY BUTTERNUT SQUASH SOUP RECIPES
Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and ...
From recipes.servegame.org
From recipes.servegame.org
BUTTERNUT SQUASH SOUP WITH FONTINA CHEESE CROSTINI - GIADZY
The fontina cheese crostini add a really fun and delicious element to this dish – it’s a little […] Feb 23, 2021 - I love this butternut squash soup for its simplicity. The flavors of the butternut squash, garlic and sage truly shine – it tastes very clean and healthy, while still being quite creamy and velvety (with no cream!).
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