Butternut Squash Soup with Fontina Cheese Crostini

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Love this soup!!! This is a wonderful recipe that I have made many times since I found it. Who knew that butternut squash could taste so good! If you are skeptical try it anyway. I used to be a skeptic too.
NOTE: It is much easier if you split the butternut squash in half, removing the seeds, and microwave it. It makes it so much easier to get the skin off! And you save so much more of the squash. I can't believe no one posts this with their recipe for butternut squash!

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quick easy and absolutely delicious, going to make it again this weekend it was so good!!

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absolutely delicious!

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Giada, you haven't disappointed me yet! This was m-m good! Just as everyone else has said, so creamy and the flavor so rich! I added just a sprig of fresh rosemary and removed after it was done cooking. Definitely a keeper!

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Amazing! I've made other butternut squash soup recipes where the creaminess is completely missing. Unbelievable that this recipe does not have cream in it---tasted so creamy!

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Overall a great recipe. It was much faster than I expected. I added a splash of white wine and about 3 tablespoons of leftover tomato paste.

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absolutely fantastic. I made this along with AB's City Ham Recipe for Christmas. THIS was the thing that people were talking about the next day!!

I didnt have a Baguette so I used Whole Wheat sliced bread, used a round to make a uniform shape and then toasted in the oven, as per recipe.

Deicious. I'm reviewing it now because i'm making it today AGAIN

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So bland! I made for Christmas because of all of the good reviews but it was VERY disappointing.

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This soup recipe is awesome! Delicious and easy to prepare. Thank you Giada!!
I love the fact that it doesn't have any cream; but is still delicious!!

It's just as good warmed up a few days later.

I took it work one day for my lunch and had placed some diced ham into it before I heated it up. I brought more than I could eat and had shared it with a co-worker. He actually took it home and shared it with his wife; and they told me how much they both enjoyed it.

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I've made this soup several times and I found that adding another carrot gives it a little more sweetness, which I like. The secret to adding flavor to this soup is in the garnish. I did not make the crostini, but instead took the seeds from the butternut squash and toasted them in a little olive oil in a saute pan. They are such a great complement to the flavor of the soup. Another delicious garnish is toasted pecans. I actually use both the pecans and the toasted butternut seeds at the same time.