How to Make the Best Butternut Squash Soup You've Ever Had
large (8-ounce) carrot, peeled, and cut into 1-inch chunks • 2 tablespoons extra-virgin olive oil • 2 tablespoons unsalted butter, divided (7 if using sage leaves) • 1 large (8-ounce) yellow onion, thinly sliced • 4 medium cloves garlic, thinly sliced • 4 cups (1 liter) low-sodium chicken or vegetable stock