Butternut Squash Soup

whole butternut squash (halved lengthwise and seeds removed)

carrots (peeled and diced)

olive oil ((for roasting option))

salt

cracked black pepper (to taste)

large onion (cut into wedges)

garlic (minced or grated)

low sodium chicken stock ((or broth) -- use veggie broth or stock for a vegetarian option.)

beef or chicken bouillon cubes (crumbled -- use vegetable stock powder for vegetarian option.)

half and half ((or heavy cream))