Butternut Squash Soup

The method's theirs. Go give them the click.

Ingredients

3 pounds 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 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 bouillon cubes (or chicken bouillon cubes, crumbled - use vegetable stock powder for vegetarian option.)
1/2 cup half and half (or heavy cream)

As published by Cafe Delites.

The steps live at cafedelites.com. We don't copy them: Cafe Delites wrote this recipe, and your visit supports them.