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)

Butternut Squash Soup