Butternut Squash Soup with Roasted Garlic

When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
  • Yield Serves 4
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  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.

Recipe Reviews

Reviews (3)

  • Ambiotic 22 Aug, 2013

    So...I put salt, pepper, and two sprigs of thyme in each cavity...then turn it over, onto the parchment paper. Is this recipe to be done in a zero gravity environment. Please, excuse my sarcasm, but I couldn't resist. Won't the thyme sprigs fall onto the parchment paper, leaving no thyme aromatic to be absorbed into the squash flesh?

  • teenytinytina 9 Nov, 2009

    Didn't have garlic cloves, added 1 1/2 tsp. of crushed garlic. Simmered the garlic and stock with 1 cup corn kernels for added texture to the soup. Was very satisfying on a chilly, rainy day!

  • lancey 29 Aug, 2009

    Can this soup be frozen?