Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 6 serves
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))