In a medium sized pan, heat butter and flour on medium heat. Stir well and cook until golden brown.
Stir garlic, onion, leek, carrots and squash. Cook mixture for 3 minutes.
Add water, thyme, Oyster Sauce and parsley. Cook mixture until vegetables are tender. Cool for 10 minutes.
Transfer mixture into a blender. Process until mixture is smooth.
Return mixture into the sauce pan. Add heavy cream and half and half.
Cook mixture until heated through. Season with salt and pepper.
PREP TIME 15 MINUTES, COOK TIME 10 MINUTES
