Yellow Split Pea and Buttercup Squash Soup

3 & 5/6 qts of freezable soup. You can bake the squash also. No peeling, just cut in half remove seeds place flesh side down on a greased pan and bake at 375 degrees until tender. Add to cooked lentils, puree.

1 ea. 2lb. 6 oz. squash,
2 tsp. allspice,
10 oz. onion,
3 oz. celery,
3 oz. carrots,
1 lb. yellow split peas,
1 T. thyme leaves,
2 and 1/2 qts. water 1/4 c. olive oil,
1 T. sea salt