Butterkin Zucchini Soup

Found this in the store the other day....

a Butterkin squash, a combination of pumpkin and butternut squash. And here it is after having been baked whole in a 350F oven for about 1 hour.

So let's make soup! 

(serves 6)

1  1/2 cups walnuts
2 cups onions, chopped
2  1/2 tbsps olive oil
2  1/2 tsps thyme
3 bay leaves
1 tsp fresh ginger, minced
2 tbsps garlic, minced
3 medium green zucchini (I left the peel on one)
3 lb baked butterkin (or pumpkin or butternut squash)
2 litres vegetable broth
1 lemon (for zest)
2 tsps honey
salt and pepper to taste

Toast walnuts in a 400 F oven for 3-5 minutes, set aside.

Heat oil in a large soup pot and cook the onions until translucent. Add bay leaves, thyme, garlic and ginger and cook on low 2 minutes. Add the chopped zucchini, walnuts and butternut squash flesh. 
Here's a little hint. When scooping out the seeds snip the stringy bits to make the job a little easier.

Pour in the broth, bring to a boil then simmer for 20 minutes.

Remove the bay leaves then work in batches to blend the soup using a food processor or immersion blender.

Add 2 tsps honey, zest of lemon, salt and pepper.
Serve with a drizzle of olive oil, a sprinkle of thyme and a little lemon zest.