Butternut Squash and Fontina Soup

Wednesday, November 7, 2018

I had a few reasons to be excited about moving into a house last summer (no downstairs neighbors, no climbing a flight of stairs with groceries, a garage to park in, four seasons...) but one of the things I was looking forward to the most was the garden.  

My mother-in-law has a remarkably green thumb and can grow almost anything.  In the spring, dozens and dozens of tulips and daffodils come up out of nowhere, and there are waves of flowers that come throughout spring and summer in different parts of the garden.  Then she has garden boxes for planting vegetables.  

In the past, Adam told me there was an enormous garden plot in the backyard and they used to grow most of their summer vegetables there, but since only two people have been living here for many years, it shrunk down, and is now fairly small, but there was still room for me to plant tomatoes, potatoes, carrots, peas, squash, some greens, pumpkins and a few other things.  It was a delight to wander around the garden on warm summer evenings, looking to see what was ready for picking.  

I really was looking forward to getting a few butternut squash out of the garden, because it is my favorite winter squash, but sadly, one of the vines ended up producing pumpkins (my fault or the seed packet? We will never know), and the actual butternut squash vine only produced one small squash.  I had envisioned squash soup through all of fall, and was a little disappointed at the lackluster turnout.  Thankfully, kind friends and neighbors came to the rescue and we ended up with a few butternut squash.  

I had never found a butternut squash soup recipe that I loved (although I had eaten some delicious ones, so I knew it was possible), so I was thrilled when I threw a few random fridge leftovers in with the butternut squash and made a creamy, rich and thoroughly delicious soup.

This is very likely to become the staple butternut squash soup in our home.  It was so good.  I hope it helps fulfill your fall squash dreams, too.  

Happy Cooking!  

Butternut Squash and Fontina Soup

1 large Butternut Squash, roasted
1 onion, diced
1 Tbs olive oil
6 - 8 fresh sage leaves, chopped into small pieces (or 1 tsp dried sage leaves)
1 cup shredded fontina cheese
1 cup cream
1 tsp salt
2 cups veggie broth

To roast the squash: 
Preheat oven to 400°F Chop the squash in half vertically from the stem to the bottom.  Scoop out the seeds in each half and discard them.  Pour a small amount of oil on a rimmed baking sheet, lined with a silicone baking mat or foil.  Place squash fleshy inside down on the sheet and bake for 40-50 minutes until it is very easily pierced with a fork.  Remove baking sheet from the oven and let squash cool.  Then use large spoon and scoop out the flesh and discard the skin.  

To make the soup:
Sauté onions in the oil for 5-7 minutes, until they are translucent and soft. Add sage and squash and cook for another 1-2 minutes.  
Add the broth and salt and stir.  
Cover and bring mixture to a boil. Turn down the heat and let the soup simmer for 8-10 minutes 
Remove soup from the heat, and put it in a high speed blender.  Blend up until it is very smooth and then put back on the heat, add the cream and the shredded cheese and then heat until the cheese is melted.  


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