Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion
1 carrot, peeled and cut into 1/2-inch pieces
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 cups)
6 cups low-sodium chicken stock or broth
1/4 cup chopped fresh sage
Kosher salt and freshly ground black pepper
FOR THE CROSTINI:
1/2 whole-wheat baguette, sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil
2 tablespoons chopped fresh sage
1 cup grated fontina
Kosher salt
Shape
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