INGREDIENTS
3 pounds (1 1/2 kg) whole butternut squash halved lengthwise and seeds removed
2 carrots peeled and diced
1/4 cup olive oil (for roasting option)
2 teaspoons salt
1 teaspoon cracked black pepper to taste
1 large onion cut into wedges
6 cloves garlic minced or grated
3-4 cups low sodium chicken stock (or broth) — use veggie broth or stock for a vegetarian option.
2 beef or chicken bouillon cubes crumbled — use vegetable stock powder for vegetarian option.
1/2 cup half and half (or heavy cream)
