1 small butternut squash
2 tablespoons extra-virgin olive oil
1 ½–2 teaspoons brown sugar
Salt and pepper to taste
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 garlic clove, root end removed, minced
½ cup whipping cream or Greek yogurt
2–3 cups vegetable or chicken stock
1–2 tablespoons ready-to-eat sun-dried tomatoes, julienne cut
Courtesy of Mooney Farms