Butternut Squash Soup with Fontina Cheese Crostini

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We love this recipe. The sage compliments the butternut squash well and the crispy crostini is perfect with the soup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We loved this. I did make additions...nutmeg, cinnamon, coriander and a little half and half.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's the perfect "go to" when you are looking for an easy soup to make. I made a few small tweaks...cut down the olive oil to 1TB since there was 2TB of butter. I've made this with fresh butternut squash (per the recipe as well as roasted the cubed squash with olive oil and S/P . To make it even easier, I substituted 3 cans (15 oz of pureed organic butternut squash for the fresh version. I also added 1/4 teaspoon of nutmeg and 3/4 teaspoon of Madras curry because I like a little bit of 'warmth'. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely yummy! I also added a little pinch of allspice and cayenne but it would have been just as delicious without.... a keeper!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My family loved this! Absolutely easy and delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this the other day and it was AWESOME. Great favors and my 3 yr old loved it and asked for more. I followed the recipe to the T. Just bought another fresh butternut squash to cut it up and make the soup again. Definitely a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So good and so easy! I roasted the squash like someone previous had suggested. Then right before I served it up I stirred in a little bit of heavy cream to give it a little extra richness. The crostini paired perfectly with the soup. This one will stay in the rotation for sure!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is easy, quick and very good! hardest part was cutting the squash in half prior to baking. i "pulsed" on a blender to for a few seconds to totally blend.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this last year for Thanksgiving and have decided to do it again this year. It is YUMMY! I roasted the squash with a little EVOO and kosher salt on a sheet pan for 30 mins at about 400. It's much easier to peel this way. Other than that, I followed it to a T. Immersion blender is a must. Perfect!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

easy to make, delicious! perfect for cold nights, very tasty with parmesan cheese as well, will make it again