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.