| | Directions | | Preheat the oven to 375°. Place squash on an oiled baking sheet, cut side down. Bake until tender, about 1 hour. Let cool. Meanwhile, put the walnuts on a baking sheet and toast 10 to 12 minutes, until slightly brown. In a sauce pan over medium heat, heat the olive oil. Add onion, thyme, and allspice. Reduce heat to low, cover, and cook until the onion is tender, about 10 minutes. Uncover and stir in the apple and stock. Bring to a simmer and cook until the apple is tender, about 15 minutes. Scoop out the squash pulp and add it to the pan. Simmer for 5 minutes. Let cool slightly, and add the red pepper. Loosely mash the squash chunks. Heat over medium heat and season with lemon, salt, and pepper. Serve in soup bowls and garnish with toasted walnuts. |
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| Ingredients | | - |  | 2 pounds winter squash, halved and seeded |
| - | | 1/4 cup chopped walnuts |
| - | | 2 tablespoons olive oil |
| - | | 1 onion, chopped |
| - | | 1 tablespoon minced fresh thyme |
| - | | pinch of ground allspice |
| - | | 1 apple, peeled, cored and diced (small) |
| - | | 4 cups chicken or vegetable stock |
| - | | 1 red pepper, roasted, peeled, and chopped (optional) |
| - | | 1/2 teaspoon fresh lemon juice |
| - | | salt to taste |
| - | | 1/4 teaspoon pepper |
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