Butternut Squash Soup with Roasted Garlic


When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.



  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.

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