Cream of Butternut Squash Soup with Sun Dried Tomatoes | Bella Sun Luci

Ingredients

• 1 ¾ - 2½ cups precooked butternut squash (see directions)
• 1 med - lg carrot, peeled, small dice
• 1 sm - med yellow onion, small dice
• 1 med - lg garlic clove, root end removed, minced
• 1 - 2 tbsp Bella Sun Luci sun dried tomatoes, julienne, ready to eat
• 2 tbsp Bella Sun Luci extra virgin olive oil
• ½ - ¾ cup heavy (whipping) cream
• 2-3 cups vegetable or chicken stock
• Salt and ground pepper to taste
• 1½ - 2¼ level tsp brown sugar
• Optional/recommended: Parchment paper for roasting the squash