1mediumcarrot(peeled and chopped into 1/2-inch pieces)
3clovesgarlic(minced)
3lbsbutternut squash(peeled, seeded, and cut into 3/4-inch pieces - about 7 to 8 cups)
6cupslow-sodium chicken stock
1/4cupchopped fresh sage leaves
kosher salt and freshly ground black pepper
Instructions
In an 8-quart stockpot, 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 chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes.
Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick.
Season with salt and pepper, to taste. Keep the soup warm over low heat.