Recipe: Squash Soup #2


2 cups cooked squash
¼  cup onion or shallot, finely chopped
1 tsp. olive oil
1 tsp. thyme
8 oz. milk
1 cup vegetable broth
(1/2 tsp. allspice)
(salt & pepper to taste)


In a skillet, sauté shallot in oil 2-3 minutes. Add thyme.  Add milk.  Reduce heat and simmer 15 minutes.  Stir in squash.  Add remaining milk and stir to blend.  Thin with vegetable broth to desired consistency. Stir in allspice, salt and pepper.  Heat gently over medium heat and serve.