Roasted Squash Soup
- Servings: 6
Source: Martha Stewart Living, December 2002
- 1 large butternut squash, halved and seeded
- Coarse salt and freshly ground pepper
- 8 sprigs fresh thyme
- 1 whole head garlic, unpeeled
- 1 tablespoon olive oil
- 2 to 3 cups warm Homemade Chicken Stock, or low-sodium canned
Preheat oven to 425 degrees. Line a baking sheet with a Silpat baking mat; set aside.
Season squash with salt and pepper, and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender, about 40 minutes. Remove from oven, and let stand until cool enough to handle.
Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock, and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.