Cyan Magenta Yellow Black

Copyright © 2010 by Giada De Laurentiis

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

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

10 9 8 7 6 5 4 3 2 1

First Edition

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 Cyan Magenta Yellow Black

butternut squash soup

with fontina cheese crostini
x 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.

2
soup
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)
6 cups (1 1 ⁄2 quarts) low-sodium chicken broth
1 ⁄4 cup chopped fresh sage leaves
TJ265-11-2009 IMUS 7/CRA0190 Giada at home W:7.4375”xH:9.5” 175L EX 128 Gold East M/A Magenta (V)

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 occasion-
ally, 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.

52 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 pep-
per to taste.

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

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

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