Butternut Squash Soup

Submitted by Karen Neueswander
Ingredients:
2 T. butter, room temperature
2 T. olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped (1/2 inch)
3 cloves garlic, minced
3 1/2 lbs. butternut squash, peeled, seeded, cut
     into 3/4-inch pieces (7 to 8 cups)
6 c. chicken stock
1/4 c. chopped fresh sage leaves
salt and black pepper

Directions:
1. In an 8-quart stockpot, add butter and oil; melt together. Add onion and carrot; cook, stirring occasionally, until onion is soft (about 5 minutes). Stir in garlic and cook until aromatic (about 30 seconds). Add squash and chicken stock. Bring to boil and add sage. Continue to boil until vegetables are tender (about 20 minutes). Turn off heat. Using immersion blender, blend until smooth and thick. Season with salt and pepper to taste.