Roasted Garlic & Butternut Parmesan Soup Recipe

Drizzle the garlic with olive oil and a pinch of sea salt.

Wrap the parchment paper tightly around the garlic, then wrap the parchment packet in foil. (If you prefer not to put foil directly on food, the parchment creates a barrier.)

Carefully transfer the roasted squash and onion, along with any pan juices, to a blender. Begin blending, adding chicken stock gradually until you reach your desired consistency.

Squeeze the softened roasted garlic from its skin and add it to the squash puree, along with any olive oil from its packet. Continue blending until the soup is completely smooth.