Recipe courtesy of Brian Hill
Save Recipe Print
Total:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min
Yield:
10 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Coat the winter squash with 3 tablespoons of olive oil and 1 teaspoon of sea salt. Put the coated squash in a glass roasting pan and roast for 45 minutes. Put the garlic and 1 tablespoon olive oil in a small strip of foil, wrap it up and roast it in the oven for 20 minutes. You can do this while the squash is roasting.

Add the squash with the roasted garlic and 1 cup vegetable stock to a blender and puree until smooth. Add mixture to an 8-quart stock pot with the pepper, remaining vegetable stock, goat milk, the fresh thyme, and the remaining tablespoon of salt. Let simmer for 30 minutes. Stir occasionally with wooden spoon to incorporate flavors. Ladle into serving bowls and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

The Cover 2 (Roasted Apples and Squash)

Recipe courtesy of Team Da Bus

Winter Squash Soup

Recipe courtesy of Ina Garten

Winter Squash Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Winter Squash Soup

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Roasted Winter Squash

Recipe courtesy of Michael Chiarello

Roasted Winter Squash

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup

Recipe courtesy of Michael Chiarello

Roasted Butternut Squash Soup and Curry Condiments

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories