Heat the olive oil in a large Dutch oven or stock pot over medium heat. 

Add the carrots and onion to the pot and cook for 3-5 minutes until onions are softened. Add garlic and cook for another 2 minutes. 

Add the salt and all the spices to the pot, cook and stir until fragrant. Add the white wine to deglaze the pan and stir until it has soaked into the vegetables. 

Add the butternut squash and let cook, stirring frequently, until squash is starting to soften. 

Add the stock to the pot and simmer on low heat until the squash is fork tender. 

Add the half and half to the pot and stir to combine. Using an immersion blender blend the mixture until smooth. Alternatively you can blend the mixture in batches in an upright blender. 

Return soup to the pot, taste and adjust the seasoning as needed. You can add a bit more chicken stock to thin the soup if necessary.  Enjoy!