INGREDIENTS
3 lb
whole butternut squash (halved lengthwise and seeds removed)
2
carrots (peeled and diced)
1/4 cup
olive oil ((for roasting option))
2 tsp
salt
1 tsp
cracked black pepper (to taste)
1
large onion (cut into wedges)
6 cloves
garlic (minced or grated)
3 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))