View source for Oven-Roasted Winter Squash Soup

{{RecipeSummary
|PrepTime=
|CookTime=
|Source=[https://summerhilldairy.com/recipes/oven-roasted-winter-squash-soup-made-with-goat-milk/ Summerhill Goat Dairy]
|Yield=6-8 servings?
|Rating={{unrated}}
}}
=== 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 1/2 cups Goat Milk
* 3 sprigs fresh thyme

=== Preparation ===
Preheat the oven to 350° F.

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.

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.

[[Category:Goat Milk]]
[[Category:Soup]]
[[Category:Squash]]
[[Category:Vegetarian]]
[[Category:Oregon Extension]]