This recipe is so adaptable, feel free to add in extra veg you may have in the fridge!
Preheat your oven to 200°C. Remove the seeds from the squash and chop into chunks.
Add the squash to a large baking tray, drizzle over the olive oil. Scatter over half a teaspoon each of sea salt and cracked black pepper, then add the thyme. Mix well then roast in the oven for 20 to 25 minutes, until the squash is tender.
Chop your carrot, onion & garlic. Whilst the squash is roasting, heat some oil in a large saucepan. Add the onion and cook for 10 minutes over medium heat, stirring often. Add the carrot and the garlic and cook for another 5 minutes.
Now add the spices, and cook for about a minute, then if the squash is done add it to the saucepan. Remove any hardened sprigs of thyme before you add the squash to the pan.
Pour in the vegetable stock, add the salt and pepper. Bring to the boil then reduce the heat and simmer for 15 minutes. Check the seasoning, you may need a little more salt.
Blend the soup with a hand-held blender then serve immediately. Serve with a dollop of natural yoghurt, some squash seeds, a pinch of red chilli flakes and some crusty bread. Enjoy!
Recipe from The Last Food Blog