Roasted Squash Soup
Martha's roasted butternut squash soup requires just a few ingredients to make a comforting fall soup. Slice the squash in half lengthwise and remove the seeds. (Save them for a snack, if you like!) Then roast the squash halves with a head of garlic until fork tender. Remove the flesh and add to a food processor along with some roasted garlic cloves and chicken stock. Purée, then add to a pot with more chicken stock. Stir, heat, and serve—it's that easy (and healthy, too).