Butternut Squash Soup with Fontina Cheese Crostini

INGREDIENTS

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