Ingredients:
- 3 pounds (1 1/2 kg) butternut squash, halved and seeded
- 2 carrots, peeled and diced
- 1/4 cup olive oil
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1 large onion, cut into wedges
- 6 cloves garlic, minced
- 3-4 cups low sodium chicken or vegetable stock
- 2 bouillon cubes (chicken or vegetable)
- 1/2 cup half and half or heavy cream
Instructions:
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