1 medium butternut squash, peeled, seeded and cut in 1/4-inch pieces; 2 cups 1 pound small baby potatoes, cut in half (about 2 cups) 1 small onion, cut into small dice 2 stalks celery, cut into small dice 2 large carrots, cut in half lengthwise, then cut crosswise into 1/4-inch slices 8 small mushrooms sliced, about 1 1/2 cups 3 cloves garlic, chopped 2 vegetable bouillon cubes