Oven-Roasted Winter Squash Soup

Summary
Prep time
Cook time
Source	Summerhill Goat Dairy
Yield / serves	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.