Warm butter and olive oil over medium heat in a large stock pot or Dutch oven. Add chopped onion and carrots and cook briefly until slightly softened (about 5 minutes). Add the garlic, butternut squash, wine, and 5 cups chicken stock or vegetable broth (reserve remaining) and bring to a gentle boil. Once boiling, immediately reduce heat to low and add the chopped sage, 4 teaspoons salt (reserve remaining), and freshly ground black pepper. Then, partially cover the pot and let the ingredients simmer for 20-30 minutes or until vegetables are tender. Stir occassionally. When done, pull the pot from the heat and let cool slightly (about 10 minutes).

In batches, put the cooked soup ingredients in a blender and purée until smooth throughout. Transfer the blended soup to a large saucepan and keep warm until ready to serve. Add up to 1 cup additional chicken stock or vegetable broth if desired (do not add if you prefer a thicker soup) and up to 1 teaspoon additional salt to taste. See TIP A for make-ahead and freeze instructions.

Warm the 2 teaspoons olive oil in a small skillet and add the pepitas. Briefly stir to coat the pepitas in oil. Let the pepitas sizzle until lightly toasted (about 2-3 minutes), stir occasionally. When done, use a slotted spoon to transfer the toasted pepitas to a small plate lined with paper towel. Sprinkle with the 1/4 teaspoon kosher salt and serve the toasted, salted pepitas on the side or over top of each portion of soup.