BUTTERNUT SQUASH SOUP
1 large butternut squash
1 large yellow onion
3 large carrots
1 tablespoon rosemary leaves (dried)
1 tablespoon thyme leaves (dried)
1 teaspoon garlic powder
1 teaspoon salt (or to taste)
⅛ teaspoon pepper (or to taste)
⅛ teaspoon cayenne pepper
32 oz vegetable broth
⅓ cup heavy whipping cream
