from: marthastewart.com
Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned
Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.
Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.