Butternut Squash Soup With Fontina Cheese Crostini

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2 tablespoons butter, at room temperature

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

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

3 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

1/2 baguette, sliced diagonally into 1/2-inch thick slices

Extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh sage leaves

1 cup (2 ounces) grated fontina cheese

Kosher salt

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