6 cups fresh or frozen winter squash (doesn't need to be thawed) cut into 1/2-inch pieces
3 tablespoons olive oil, plus 1 tablespoon
1 teaspoon sea salt, plus 1 tablespoon for the 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
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.
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