Butternut Squash Soup

I know what you're thinking...ew that sounds gross. Believe me, when you eat a spoon of this creamy soup, it's like being in France in a 5 star restaurant. It's just got such a sophisticated flavor, and is so simple to make. It's just plain delicious. It literally warms the soul.

• 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
• salt and freshly ground black pepper

In an 8-quart stockpot, add 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.

Then, stir in the garlic and cook about 1 minutes.

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.

Then using a blender, blend about 2-4 cups at a time and until its smooth and thick. You want it to be a thick cream, not watery soup.

To garnish it, I sliced a piece of baguette (bread), rub a garlic clove on it, sprinkly sage and added a piece of fontini cheese on top and toasted it for a couple minutes.

I made some for my parents, and they had seconds :)