Cyan Magenta Yellow Black

TJ265-11-2009 IMUS 7/CRA0190 Giada at home W:7.4375”xH:9.5” 175L EX 128 Gold East M/A Magenta (V)

Copyright © 2010 by Giada De Laurentiis
All rights reserved.
Published in the United States by Clarkson Poer/
Publishers, an imprint of the Crown Publishing Group, a
division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpoer.com
CLARKSON POTTER is a trademark and POTTER with
colophon is a registered trademark of Random House, Inc.
Library of Congress Cataloging-in-Publication Data
De Laurentiis, Giada.
Giada at home / Giada De Laurentiis. — 1st ed.
1. Cookery, Italian. I. Title.
TX723.D3267 2010
641.5945—dc22
2009029147
ISBN 978-0-307-45101-9
Printed in the United States of America
Design by Marysarah Quinn
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First Edition

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Cyan Magenta Yellow Black

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butternut squash soup
with fontina cheese crostini 
TOS ERV I N G S

I like to serve this hearty soup at Thanksgiving. It has a smooth, silky texture
and a beautiful color with a slight peppery flavor from the sage. Serve it with
the cheesy Fontina crostini for an elegant meal.

soup
2

tablespoons unsalted buer, at room temperature

2

tablespoons olive oil

1

medium onion, chopped

1

medium carrot, peeled and chopped into 1 ⁄2 -inch pieces

3

garlic cloves, minced

3 1 ⁄2

pounds buernut squash, peeled, seeded, and
cut into 3 ⁄4 -inch pieces (7 to 8 cups)

TJ265-11-2009 IMUS 7/CRA0190 Giada at home W:7.4375”xH:9.5” 175L EX 128 Gold East M/A Magenta (V)

6 cups (1 1 ⁄2 quarts) low-sodium chicken broth
1 ⁄4
cup chopped fresh sage leaves
Salt and freshly ground black pepper

crostini
1 ⁄2

baguee, sliced diagonally into 1 ⁄2 -inch-thick slices
Olive oil, for drizzling

2

tablespoons chopped fresh sage leaves

1

cup (2 ounces) grated Fontina cheese
Salt

For the soup: In an 8-quart stockpot, melt the butter and heat the oil together
over medium-high heat. Add the onion and carrot. Cook, stirring occasionally, for 5 minutes, or until the onion is soft. Add the garlic and cook for
30 seconds, or until aromatic. Add the squash and chicken broth. Bring the
mixture to a boil and add the sage. Continue to boil until the vegetables are
tender, about 20 minutes.
Meanwhile, make the crostini: Place an oven rack in the center of the oven
and preheat the oven to 400ºF.

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i G I A D A AT H O M E

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Cyan Magenta Yellow Black

Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle
with the sage. Sprinkle the Fontina on top and season with salt. Bake for 6 to
8 minutes, until the cheese has melted and the bread is light golden.
Turn off the heat under the soup pot. Using an immersion blender or regular
blender, purée the mixture until smooth and thick. Season with salt and pepper to taste.

TJ265-11-2009 IMUS 7/CRA0190 Giada at home W:7.4375”xH:9.5” 175L EX 128 Gold East M/A Magenta (V)

To serve, ladle the soup into bowls and garnish with the Fontina crostini.

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