Butternut Squash Soup with Fontina Cheese Crostini

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We all love it!

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AMAZING!!!! And if you cant find fantina cheese, smoked gouda is a great sub!!

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Easy and it tastes GREAT. I freeze mine for months and the favor is still their. I love this recipe.

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Wow, this was great as is. I made it this morning to take to a friend and made a little more for me. Sure glad I did. This will be one of my favorites and will make it often. Easy, fast and fabulous!

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This soup was the biggest hit out of everything served at a large 2010 family Christmas feast, and surprisingly every bit as appealing & as satisfying as Wolfgang Puck's much more elaborate version, which has about 4 different garnishes & more spices (one you almost have to go to India to find. It helped to cook the vegetables with about half the stock before blending in a food processor, adding the rest of the liquid and reheating after blending. I also added a large can of fat free evaporated milk in place of some of the chicken stock, adjusting for thickness, as Giada had added some Half & Half in the TV version. I had to leave out the crostini for dieters in the family, but offered an optional garnish of whole pecans. However, I made the crostini for myself and loved it -- had never tried olive oil in place of butter nor Fontina cheese before, both delicious!

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Followed the recipe exactly but used vegetable broth was excellent.

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Easy and so delicious. It's healthy, hearty and creamy with no cream added. This is my new favorite recipe!

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Best soup ever! The flavors are delicious.

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This was the best butternut squash soup ever! The flavor is amazing and the crostini takes the soup to a whole new level of greatness!

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A wonderfully delicious soup! I actually made it without the crostini and just added some cheese on top with some creme fraiche--devine! I will definitely try the crostini next time!