What you need:
2 medium - or 1 large Patty Pan squash
(you can also use Butternut squash for this recipe)
4 garlic cloves
1-2 tbsp olive oil or coconut oil
2 red onions, finely chopped
2 carrots peels and chopped
2 litres of chicken or vegetable stock
Chilli to taste
What you need to do:
Peel Patty Pan Squash and cut in half for ease of removing seeds. If going to use as bowls cut in half carefully and scoop out.
Cut up the squash into small chunks and place on a baking tray with the whole, unpeeled garlic cloves and a few sprigs of fresh thyme. Drizzle with olive oil Pop the tray into the oven at 190°C/375°F/Gas Mark 5 for around 25 minutes, until soft, golden and caramelised. Leave to cool slightly.
Season with sea salt and cracked black pepper, and anything else you fancy (Cajun, mixed herbs, chilli … experiment with different flavours!).
Heat up 2 tbsp of extra virgin olive oil/coconut oil in a deep pan and sauté the red onion until it softens followed by the stock, roasted squash and garlic. Let it simmer for around 30-45 minutes. Using a hand blender, whizz it all up (or alternatively transfer it in batches into blender).
Serve with a swirl of cream and sprinkle of fresh thyme leaves. This soup is also great for batch cooking and freezing, or freezing in ice cube trays for babies. Serve it up in a hollowed out squash for a bit of extra wow factor.