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Oven-Roasted Winter Squash Soup

A warm soup featuring winter squash, garlic, thyme, and Summerhill Goat Milk Soup. Perfect for cold winter nights spent by the fire.

Ingredients

  • 6 cups winter squash, cubes
  • 3 Tablespoons olive oil, plus 1 Tablespoon
  • 1 teaspoon sea salt, plus 1 Tablespoon for soup
  • 12 cloves garlic, peeled
  • 2 cups vegetable stock, divided
  • 1 teaspoon freshly cracked black pepper
  • 1 ½ cups Summerhill Goat Milk
  • 3 sprigs fresh thyme

How to Make It

Step 1

Preheat the oven to 350° F.

Step 2

Coat the winter squash with 3 Tablespoons olive oil and 1 teaspoon of sea salt. Place the coated squash in glass roasting pan and roast 45 minutes. While the squash is roasting, wrap the garlic and 1 Tbs. olive oil in a small piece of tin foil and place in the oven for 20 minutes.

Step 3

Puree the roasted squash, roasted garlic, and 1 cup vegetable stock in a blender until smooth. Pour mixture into an 8- quart stockpot. Add pepper, remaining vegetable stock, goat milk, fresh thyme, and 1 Tbs. salt. Let simmer for 30 minutes, stirring occasionally. Ladle into soup bowls and serve.

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