Preheat your oven to 200°C/Fan 180°C/Gas 5.Trim the squash and cut it in half. Scoop out theseeds with a spoon. Cut the squash into 2-3cmthickcubes. Tumble them into a deep roasting tin.Drop on the whole garlic cloves. Drizzle over2 tbsp olive oil and add some salt and pepper.Slide into the oven and roast for 20 mins.

While the squash roasts, peel and chop the redonion into thick wedges. Pick the thyme leavesoff their stems and roughly chop the leaves.

Place a small frying pan on a medium heat, tip inthe pine nuts and toast for 2-3 mins, shaking thepan, till golden. Transfer to a small bowl.

When the squash has roasted for 20 mins, pluckthe garlic cloves out of the tin. Add the onion tothe tin. Pour over 2 tbsp balsamic vinegar andtoss everything together. Slide back into theoven for a further 20 mins.

Meanwhile, using the back of a knife, squeeze thegarlic flesh from its skin. Fill the kettle and boil it.

Remove the tin from the oven. Add the garlic tothe tin along with most of the thyme leaves. Pourin 800ml hot water from the kettle. Using a hand blender, blitz till smooth and silky. Alternatively, transfer the roast veg to a blender, add the water and blitz. Taste the soup and add more salt and pepper if you think it needs it.

Ladle the soup into warm bowls. Scatter over the reserved thyme leaves and the pine nuts. Crack over some black pepper to serve.