2 cups homemade or no-salt-added chicken or vegetable broth
½ cup milk, or unsweetened plain almond, soy or rice milk (optional, for added creaminess)
2 cloves garlic, put through a garlic press
⅛ tsp allspice
⅛ tsp nutmeg
Preheat the oven to 400 degrees. Oil a 9-by-13-inch glass or ceramic baking dish with nonstick cooking oil spray.
Cut the squash in half lengthwise, scoop out seeds, and place face-down in the prepared baking dish and bake for 1 hour, until the flesh can be easily scooped out with a spoon.
Heat the 1 tablespoon of oil in a large pot over medium heat. Add the shallot, hot pepper, salt and pepper, and cook for a few minutes, stirring frequently, until the shallot softens.
Use a large spoon to scoop out the squash flesh and add it to the pot, along with the broth and the almond, soy or rice milk, if using. Bring to a boil and cook for 5 minutes. Add the garlic, allspice and nutmeg. Remove the pot from the heat and allow the soup to cool.
Transfer half or all of the soup to a food processor or blender (blending less soup will leave it thicker) and puree until smooth. Add blended soup back with remaining soup and stir.
My 12 year old son loved the simple greens soup! ... I was so happy when I found Roots Down Farm. We have been so pleased with our fresh yummy produce. I can't wait until tomorrow when we get our next share! Thank you so much ...