Preparation / Directions:
Smoke the squash cut side down in a wok about 30 minutes. (You will probably have to do this in two batches, add more wood chips if necessary when you put in the second batch of squash.) Transfer to a baking dish, cover with foil, and bake in a 350 degree oven until very soft, 40-50 minutes. Let cool. Meanwhile, heat the oil in a large pot and saute the pepper, carrot, onion, and garlic until the onion is golden. Add 2 quarts water and simmer until the vegetables are tender.
When the squash is cooled, scoop out the pulp and add it to the vegetables. Puree until very smooth, adding more water as needed.
Add milk to reach a desired consistency. Stir in the herbs and lemon juice to taste. Refrigerate if not serving immediately. Heat gently to serving temperature and garnish with a thyme sprig.
Notes: Chicken stock could be substituted for all or part of the water in the recipe, making it richer. This is a good fall and winter soup. If you can keep the squash halves intact when scooping out the flesh, you might try serving the soup in the shells.
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