Procedure:
1) Cut squash into cubes and boil in water to soften.
2) sauté garlic, carrots and onions, rosemary lightly in oil
3) add soup stock to combine with 1&2 ingredients
4) blend/purée in blender
Adjust soup stock or plain water according to preferred soup consistency whether thick/creamy or runny.
I used Knorr chicken cube to put in water and boil as my soup stock.
Ingredients:
1 organic squash (the bigger one from the pic below)
1 organic carrot
1 onion (can be red or white)
5-6 cloves garlic
1 knorr chicken cube
500 ml water
Salt n pepper, rosemary to taste
Optional: cream
Rosemary can be dried or fresh from the garden.
