Squash & Fennel Seed Roast Tomato Soup

Heat the oven to 180°C fan. Halve the squash, remove the seeds and chop the squash into 3cm thick wedges. Halve the tomatoes through the equator. Flatten the unpeeled garlic cloves with the back of a knife.

Spread the squash over a large baking sheet, drizzle with a glug of olive oil and toss so all the pieces are glossy. Roast for 30 mins, then turn each piece over and cook for another 10-15 mins until each is soft and caramelised at the edges.

Meanwhile, arrange the tomato halves cut side up in a separate roasting tin or other ovenproof dish in which they fit in one snug layer. Use a pestle and mortar to grind the fennel seeds and salt to a coarse powder, stir in the caster sugar, then sprinkle this all over the cut tomatoes.

Squeeze the garlic and thyme sprigs in gaps between the tomatoes, then drizzle with the remaining oil. Roast in the oven for 45-50 mins on the shelf beneath the squash, until the tomatoes are soft and sunken.

Meanwhile, make the cheese cracker. Grate the Cheddar. Set a non-stick pan over a medium heat. Sprinkle in a handful of cheese and cook for 1-2 mins until caramelised. Sprinkle over some Everything Bagel Seasoning then flip the cracker to cook the other side for 2 mins. Transfer to a wire rack to cool and repeat with the remaining cheese.

Once the squash and tomatoes are cooked, combine both in a standing blender or, if you're using a stick blender, a large saucepan. Pick out any woody bits of thyme and squeeze the garlic flesh in, but discard the papery skin. Add the stock and blend until completely smooth and silky.

Before serving, gently heat the soup in a saucepan. Taste and add salt as required. Top up with a little extra water if it’s stiff or purée like.

To serve, ladle the soup into bowls. Add a glug of good olive oil to each bowl and break over the Everything Bagel cheese crackers. If you don't have time to make the crackers, a sprinkling of Everything Bagel seasoning is just as good!