Butternut squash is roasted whole on top of garlic cloves and fresh thyme until tender and sweet. Everything is then blended with vegetable stock until creamy. Since this recipe is so simple, you can play around with it as much as you like. Try other kinds of squash or pumpkin in place of the butternut squash. Or add some roasted potatoes, onions or carrots.
1 (2 1/2 to 3 pound) butternut squash
1 tablespoon extra-virgin olive oil
Salt and fresh ground black pepper
3 sprigs fresh thyme, rosemary or sage
4 garlic cloves, with skins left on
4 to 5 cups low-sodium vegetable or chicken stock, see our homemade chicken stock recipe
1/4 cup cream, optional
Heat the oven to 400 degrees F. Lightly oil a rimmed baking sheet or baking dish.
Using a heavy chef’s knife, cut squash in half, lengthwise. Scoop out and discard the seeds. Brush each half, inside and out, with olive oil. Season the squash all over with salt and pepper.
Make a bed of thyme and garlic cloves in the middle of the baking sheet. Place the squash, cut-side-down, on top of the thyme. Roast until the squash is completely tender, about 1 hour.
Remove from the oven and let cool until easily handled. Scoop out the flesh and add to a large saucepan. Squeeze the roasted garlic from the skins and throw away the skins. Throw away the thyme.
Pour 4 cups of stock into the saucepan and bring to a simmer. Using a blender or immersion blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Stir in cream (optional).