Ingredients
2 tablespoons at room temperature
2 table spoons of extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, into 1/2 inch peices
3 cloves garlic, minced
3 1/2 pounds of butternut squash, peeled, seeded, and cut into 3/4 inch pieces ( about 7 to 8 cups)
6 cups low sodium chicken stock
1/4 cup chopped fresh sage leaves
kosher salt and freshly ground black pepper
Crostini:
1/2 baguette, sliced diagonally into 1/2 inch thick slices
Extra virgin olive oil, for drizzling
2 tablespoons chopped fresh sage leaves
1 cup ( 2 ounces) grated fontina cheese
kosher salt
Preparation
sorry lost preparation instructions
