Recipe: Squash Soup


4 lbs winter squash
1/4 cup shallot, finely chopped
1/4 cup celery, finely chopped
1 tsp. olive oil
16 oz. organic half & half
1 to 2 cups vegetable broth
1/2 tsp. allspice
salt & pepper to taste


Cut squash in half and scoop out seeds. Place, cut side down, on a baking sheet. Bake at 350° until tender, approximately 1 hour. Let cool

In a skillet, sauté shallot and celery in oil 2-3 minutes. Add 1 cup half & half , the whole sprigs of thyme and lemon zest. Reduce heat and simmer 15 minutes. Use a spoon to scrape flesh from squash. Puree in small batches in blender, using vegetable broth as needed to achieve puree.

Put puree in large saucepan and add warm liquid to puree. Add remaining half & half and stir to blend. Stir in allspice, salt and pepper. Heat gently over medium heat and serve.