Preheat your oven to 200°C/Fan 180°C/Gas 5. Trim and halve the squash. Scoop out the seeds with a spoon (see our tip on how to use them). Cut the squash into 2-3cm thick cubes (no need to peel it unless you want to). Tumble them into a deep roasting tin. Drop in the whole garlic cloves. Drizzle over 2 tbsp olive oil and add some salt and pepper. Slide into the oven to roast for 20 mins.

While the squash roasts, peel and chop the red onion into thick wedges. Pick the thyme leaves.

Place a small frying pan on a medium heat, tip in the pine nuts and toast them for 2-3 mins, shaking the pan, till golden. Tip out into a small bowl.

When the squash has roasted for 20 mins, pluck the garlic out of the tin. Add the onion to the tin. Pour over 2 tbsp balsamic vinegar and toss together. Slide back into the oven for 20 mins.

Meanwhile, use the back of a knife to squeeze the garlic flesh from its skin. Fill the kettle and boil it.

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

Ladle the soup into warm bowls. Top with the pine nuts and the reserved thyme leaves, and crack over some black pepper to serve.