Butternut Squash Soup With Fontina Cheese Crostini

• 2 tablespoons at room temperature
• 2 table spoons of extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, into 1/2 inch peices
• 3 cloves garlic, minced
• 3 1/2 pounds of 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
• Crostini:
• 1/2 baguette, sliced diagonally into 1/2 inch thick slices
• Extra virgin olive oil, for drizzling
• 2 tablespoons chopped fresh sage leaves
• 1 cup ( 2 ounces) grated fontina cheese
• kosher salt

1. sorry lost preparation instructions

spoons, onion, carrot, garlic, butternut squash, chicken stock, sage, kosher salt, crostini, baguette, extra virgin olive oil, sage, fontina cheese, kosher salt

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-with-fontina-cheese-crostini-50173224 (may not work)