Peel squash, cut off the root and stem end and cut in half lengthwise. Remove seeds, place half of the squash flat on your cutting board and chop into 1/4 inch half moons.
Place squash in a large mixing bowl. Pour in half of the oil and 1 tsp of salt and mix until the squash is evenly coated.
Line a large baking sheet (if you only have smaller ones you can use two) with parchment paper and spread the squash out evenly on the baking sheet (it’s okay if some overlap). Place in the oven and set a timer for 45 mins.
Next, dice your onions, mince your garlic, and chop your celery and apples.
Start by sweating your onions in a pot with the remainder of the olive oil and salt on medium high until they are translucent. Then add your garlic and celery and cook for a few minutes.
Next mix in your allspice, nutmeg, pepper, bay leaf, and lemon juice and cook for a few more minutes.
Next you’re going to add your stock. Bring it up to a boil and drop it down to a simmer and let it simmer away until the squash is ready.
After 45 mins in the oven check your squash. If a knife slides through the thickest one easily then they are ready. When the squash is ready pull it out of the oven and add it to the pot of
simmering stock. Let it simmer for another 10 minutes or so to let the flavours mingle