Preheat oven to 350°F.

Pierce squash with a fork and microwave 3-5 minutes.

Cut squash in half- scoop out seeds.

Put face down on foil and place into the oven.

In a separate pan, heat oil in a deep saucepan on low heat. Add celery, onion, thyme and bay leaf, salt and pepper.

Cook mixture for 10 minutes. Check the squash periodically until black on the outside. Make sure you can easily scoop out the pulp.

Add squash pulp and vegetable stock and bring to a boil over high heat, reduce and simmer- about 15 minutes.

After removing the bay leaf, puree mixture in a blender in batches, be careful not to overflow the blender. ** You can also use an emersion blender for this step. **

Reheat- add more stock if too thick.

[ If seeds are desired to sprinkle on, bake in the oven and coat in 1 tablespoon of olive oil and salt to taste]