Butternut Squash Soup

This was a version of a fun recipe I watched Tyler Florence make on the Food Network. It is so sweet and so delicious on a cold winter afternoon. It is really much better than you could imagine and so easy to make. Make sure your knife is sharp though- butternut squash is a pain to cut up.
Ingredients.
2 medium butter nut squash, pealed and diced into 1 inch cubes
2 T olive oil
2 T butter
1 onion, peeled and chopped
2 carrots peeled and chopped into same size as onion
3 cloves garlic
6 cups chicken broth
3 T sage
Salt and black pepper

In a large pot, saute onion and carrot in olive oil and butter for 5 minutes. Add in garlic, stir for another minute. Add the butternut squash and the chicken broth. Boil for about 15-20 minutes until the squash is fork tender. Add in sage.
Use an immersion blender, a food processor or a blender. I used a blender. Blend 2 cups at a time in a blender until smooth. (10-15 seconds) *be careful, liquids are hot and will want to jump out at you.

Serve with toasted Crostini
baguette sliced diagonally into 1/2-inch thick slices
Extra-virgin olive oil, for drizzling
garlic
1 cup (2 ounces) grated Parmesan or other white cheese
Kosher salt
Line baguettes on cookie sheet, add toppings and toast at 400 for 5 minutes or until cheese has melted.