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Classic Butternut Squash Soup
Ingredients
  • 1 ( 2 ½- pound; 1kg) butternut squash,  peeled, seeded, and cut into 1-inch cubes
  • 1 large (8-ounce; 215g) carrot, peeled and cut into 1-inch chunks
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 7 tablespoons (100g) unsalted butter, divided (see notes)
  • 1 large (8-ounce; 215g) yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 4 cups (1L) homemade or store-bought low-sodium  chicken or  vegetable  stock, plus more as needed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • ¾ cup (180ml) heavy whipping cream
  • ¼ cup (60ml) sour cream
  • Pinch ground cinnamon
  • Pinch nutmeg
  • 20 fresh sage leaves (optional; see notes)
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