- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 or 2 winter squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 5 cups veggie stock
- 1/4 cup chopped fresh sage leaves
- salt and freshly ground black pepper to taste
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Olive oil, for drizzling
- 1 1/2 tablespoons chopped fresh sage leaves or basil (works good with dried too)
- 1 cup grated mozzarella cheese or any great white melting cheese
Using a large soup pot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the veggie stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 25 minutes. Turn off the heat. Using an immersion blender or blender, blend the mixture until smooth and thick. Season with salt, pepper, cinnamon and nutmeg, to taste. Keep the soup warm over low heat.
For the crostini: Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with herbs. Sprinkle the cheese on top and season with salt, to taste. Place on center rack and bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
Serve by ladling the soup into bowls and garnish with the cheese crostini....yumm!