2-3lbwhole butternut squashpeeled, seeds discarded, and cut into 1-inch cubes
3large carrotspeeled and chopped
1large onionchopped
1½quarts (6 cups)low-sodium chicken broth
½teaspoonground nutmeg
2-3tablespoons (30 - 45 mL)heavy cream
Fried Sage Topping (Optional):
extra virgin olive oilfor frying
fresh sage leaves
Instructions
Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 3 to 5 minutes, stirring occasionally, until slightly translucent. Add the cubed butternut squash and carrot and continue to cook, stirring often, for 4 to 5 minutes.
Add the chicken broth and bring to a boil. Lower the heat and simmer for 40 to 45 minutes, or until the squash and carrots are cooked through.
Using a high-powered blender, such as a Vitamix, or immersion blender, puree the until very smooth. Season with ground nutmeg, salt, and pepper to taste. Before serving, stir in heavy whipping cream.
Prepare Topping: Heat roughly ¼ cup (60 mL) olive oil in skillet over medium heat until shimmery. Carefully add sage leaves, they should sizzle immediately once they hit the oil, and fry. Transfer to paper-lined plate, sprinkle with salt, and serve.