Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

73 Ratings
  • 5 star values: 13
  • 4 star values: 18
  • 3 star values: 25
  • 2 star values: 14
  • 1 star values: 3
Rating: Unrated
I love this recipe since there's a few of us in the house that are lactose intolerant - it's good for all and for those that want more creaminess, you can add a little after the fact. The roasted flavor is hard to beat and is just too simple to mess up. If I can make it and produce a tasty result, it must be easy!