Tomato and Squash Soup

Method

1. Preheat oven to 375°F.
2. Place squash halves cut side up on a baking sheet and brush insides with ½ Tbsp olive oil. Sprinkle evenly with ¼ tsp salt, a few turns of black pepper, cinnamon, paprika, cayenne, and cloves. Bake until a fork pokes easily into center. Begin checking for doneness after 1 hour.
3. Meanwhile, in a large pot, heat remaining 2 Tbsp olive oil over medium heat. Add onion and remaining ½ tsp salt. Cook 5 to 7 minutes, stirring, until onion is soft and translucent. Add garlic and thyme, and cook 2 minutes. Transfer to a blender or food processor, add tomatoes with their juices, and blend until very smooth. Return mixture to pot.
4. Scoop insides out of squash and blend with broth until very smooth. Add to pot, bring to a boil over high heat then reduce to a simmer. Simmer, covered, 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil and top with grated Parmesan.