Published Wednesday, 11 August, 2010 by Kate Stephenson
1. cut the squash in half length ways with a large knife. Remove seeds and peal away the thick skin (using a smaller knife) then chop the flesh into small pieces.
2. Add into a saucepan with the celery, onions, garlic and dry fry over a low heat for 2-3 minutes. Add thyme, stock and bay leaves and gently simmer until vegetables are are soft.
3. remove bay leaves, liquidise or blend until smooth. return to pan adjust consistency with a little extra stock. if needed season with salt and pepper.