2 cups of butternut squash chopped 3 carrots peeled and chopped 2 potatoes peeled and chopped 1 Cup of chopped onions 1 Tablespoon of garlic salt 3 cups +1 Tablespoon of vegetable stock 2 teaspoons of salt and pepper 2 teaspoons of Rosemary 2 teaspoons of Parsley 1/2 a cup of milk 1/2 cup of melted butter Pre heat the oven to 400 degrees F. line a baking sheet with foil. Now place the squash, carrots, and potatoes in the pan and drizzle the butter over the vegetables. Then sprinkle your salt, pepper, garlic salt, Rosemary, and Parsley. Put it into the oven an roast for 45 minutes or until tender. In a skillet over medium heat saute the onion in a tablespoon of stock and set aside. When the vegetables in the oven are finished, using a blender add the vegetables, onion, milk, stock and puree until smooth and creamy. Serve with garlic bread.