2 T. butter, at room temperature
2 T. extra-virgin olive oil
1/2 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)
3 cans low-sodium chicken stock
1/4 c. chopped fresh sage leaves (or 1 T. rubbed sage)
1 t. kosher salt and freshly ground black pepper
Heat dutch oven over medium high heat.
Add oil and butter.
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 very tender, about 20 minutes.
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.
Instant Pot Conversion:
Only use 2 cans chicken stock
Cook on manual high for 18 minutes
Naturally release pressure for 15 minutes, then quick release
Adjust seasonings
Adapted from Giada DeLaurentiis
