Butternut Squash Soup with Fontina Cheese Crostini

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Amazing! I added a few things to give it a little more spice: nutmeg, chipotle chili pepper, and cinnamon. I will be making this again!

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This soup is my favorite way to start Thanksgiving dinner. The soup is rich yet light and satisfying. The sage crostini give the soup another texture and really make it special. Fresh sage is best although dry would be fine.

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Ultimate comfort food! This soup is perfect on a rainy day or any day for that matter! Every Giada recipe is delicious never bland!! She is the best!

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Easy to make, needed a lot of tweaking as it was pretty bland... I added plenty of S and P as well as 1 TB cinnamon, 1 tea nutmeg and 1 TB pumpkin pie spice and 1 tea brown sugar gave it a delicious warm flavor very yummy!! Also added 1/4 cup cream at the end to make it even more creamy delicious! Perfect for a snowy day :

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yummy! just had it for lunch - didn't have the sage but it was still very good

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I made this for New Year's. I adjusted the recipe a bit. I roasted the butternut squash using the Winter Butternut Squash recipe to give the recipe more depth. I do not have an immersion blender so I blended the squash, onions, celery and garlic and then added the chicken broth. Next time I will blend the squash mixture a bit more to make sure the soup is creamy. I also added a little sour cream to give it a light cream texture. Overall it was quite tasty. My guests liked it and we had plenty leftover for a few lunches this week.

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I made this for Christmas dinner, and it was a huge hit. It was super easy to make, tasted great, and was creamy without having to add any dairy products. I had wanted to make it with vegetable stock for my vegetarian sister, but the stores were all out so I made it with chicken stock and she liked it anyway. (maybe stock is some kind of vegetarian loophole? Also the recipe is so simple I could remember all of the ingredients without a list when I decided to make the soup again this weekend!

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Delicious and very easy to make! The hardest part was peeling and chopping the squash, next time I will follow some of the other suggestions posted to cook the squash in advance to soften it. I used vegetable broth as I was making it for vegetarians and it was thick, creamy, and delicious!

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This recipe was delicious! I love that it was thick and creamy without any heavy cream! This recipe is a keeper.

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DELICIOUS!!!!!! I used a little less Sage on the Crostini, and it was great! Will definitely be making again, and again, and again.