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Butternut Squash Soup with Fontina Cheese Crostini Recipe

Butternut Squash Soup with Fontina Cheese Crostini

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Average Rating:

Total Reviews: 155

Showing 31-40 of 155

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  • on December 04, 2011

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    I was pleasantly surprised to find out how creamy this soup was. Very easy to make and definitely delicious. I followed the directions pretty closely but would say that exact measurements aren’t that important for this.

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  • on December 02, 2011

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    I love this soup! It's great to find a soup recipe that doesn't require cream that even a lactose-free person like me can eat. I cook the butternut squash in the oven before adding to the soup to get that great nutty squash flavor. This soup tastes even better the next day!

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  • on December 01, 2011

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    This is one of our favorites over on LactoseFreeLadies at Blogspot. This recipe is so creamy, you'd swear it has a heavy cream base! I used a little extra sage and carrots as well as swapped Smart Balance for butter to make it lactose free. Feel free to check out the post and let us know your thoughts!

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  • on November 28, 2011

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    Unbelievable! This soup was heaven. I made it as close to the recipe as I could. The layers of flavors and the surprises for the tastebuds was GREAT. The only change was I used whole wheat bread and italian cheese combo which included fontina cheese and it was terrific tasting also. This one goes in my recipe file.

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  • on November 27, 2011

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    Fantastic. I didn't buy the items for the crostini, but I'm sure it would make the soup even better. I added a sprinkle of paprika and cayenne pepper to give it a little kick. I will make this again!

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  • on November 26, 2011

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    This soup is so tasty with the sage and the chicken broth, I loved it. I used different kinds of squash that I had in my fridge (winter and acorn squash and a piece of pie pumpkin, but no butternut squash, so I mixed all I had and it came out really good! We get a lot of different squash from our local organic farm, so I'll definitely be making this again!

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  • on November 25, 2011

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    Delicious! I'm not a big fan of butternut squash soup but my family does enjoy it. Thus, this recipe seemed perfect as a start for our Thanksgiving meal. It was truly delicious -- even I enjoyed it immensely. Don't skip the fontina cheese crostini -- YUM! Thank you Giada!

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  • on November 22, 2011

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    I just made this dish and it tastes sooooo good! Its perfect for fall. I will definitely make it again :

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  • on November 20, 2011

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    Yum! This is one of the best soups I've ever made.

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  • on November 17, 2011

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    Loved it. The flavors meld perfectly! A few notes...the first time I ever tried to peel a raw butternut squash it was so tough I almost gave up. Felt like I was going to cut my hand off. So, I cooked the squash in the oven at 350 for 30 minutes, face up, brushed with a little olive oil to keep moist. Let cool for a bit, then peeled the skin off with a potato peeler and cubed. So much easier!! I still boiled the squash in the chicken stock for 20 minutes. Since it's soup, not plain veggies, I figured it would be pretty tough to overcook it.

    The Crostini is a little extra work, but I thought it was worth it! I used a smoked guda, delicious, because that's what I had in the fridge. I never buy expensive cheeses for new recipes.

    Thank you!

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