Recipes Seasonal Recipes Fall Recipes Butternut Squash Recipes Butternut Squash Soup with Roasted Garlic By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup. Ingredients 1 large butternut squash, halved and seeded Kosher salt and freshly ground black pepper 4 sprigs fresh thyme 4 large cloves of Roasted Garlic 1 cup warm Chicken Stock to Make 1 ½ Quarts, or low-sodium canned Directions Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes. When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth. Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper. Print