Butternut Squash Soup with Fontina Cheese Crostini

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch pieces
• 3 garlic cloves, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (7 to 8 cups)
• 6 cups (1 1/2 quarts) low-sodium chicken broth
• 1/4 cup chopped fresh sage leaves
• Salt and freshly ground black pepper
• 1/2 baguette, sliced diagonally into 1/2-inch-thick slices
• Olive oil, for drizzling
• 2 tablespoons chopped fresh sage leaves
• 1 cup (2 ounces) grated Fontina cheese
• Salt

1. For the soup: In an 8-quart stockpot, melt the butter and heat the oil together over medium-high heat.
2. Add the onion and carrot.
3. Cook, stirring occasionally, for 5 minutes, or until the onion is soft.
4. Add the garlic and cook for 30 seconds, or until aromatic.
5. Add the squash and chicken broth.
6. Bring the mixture to a boil and add the sage.
7. Continue to boil until the vegetables are tender, about 20 minutes.
8. Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400F.
9. Arrange the bread slices on a baking sheet.
10. Drizzle with olive oil and sprinkle with the sage.
11. Sprinkle the Fontina on top and season with salt.
12. Bake for 6 to 8 minutes, until the cheese has melted and the bread is light golden.
13. Turn off the heat under the soup pot.
14. Using an immersion blender or regular blender, puree the mixture until smooth and thick.
15. Season with salt and pepper to taste.
16. To serve, ladle the soup into bowls and garnish with the Fontina crostini.

unsalted butter, olive oil, onion, carrot, garlic, butternut squash, chicken broth, sage, salt, baguette, olive oil, sage, cheese, salt

Taken from www.epicurious.com/recipes/food/views/butternut-squash-soup-with-fontina-cheese-crostini-386846 (may not work)