INGREDIENTS
2
acorn squash
8 media
carrots
32 oz
chicken stock
2 cloves
garlic
1 cup
heavy whipping cream
1
bay leaf
1/2 tsp
thyme
1
shallot
1/8 cup
olive oil
1 tbsp
salt and pepper
1/4 cup
parmesan cheese
1/8 cup
extra virgin olive oil
1 bunch
carrot top greens
1 clove
garlic