Preheat the oven to 350 degrees. Split the butternut squash in half lengthwise and remove the seeds. Take a 8 x 11-inch baking pan and fill it about 2 inches deep with water. Place the squash halves, cut side up, in the water (you do not want the cut side submerged). Roast the squash for 60 minutes, or until fork-tender.

While the squash is roasting, trim the ends of the carrots and slice them. Add the carrots to the stock and heat the stock in a stockpot, bringing to a boil and then reducing heat to a simmer. Simmer the carrots gently until they are soft.

When the squash is cooked, gently scoop the flesh out from the skin and place the flesh in a large food processor. Add the carrots, chicken stock, heavy cream, and salt, and puree until smooth. (If your food processor is not big enough, puree the ingredients in small batches.)

Portion the soup into individual "shooter" sized containers and serve immediately.