Put the onion and garlic in a large soup pot with just enough water to cover the bottom. For a richer flavor, use white wine or vegetable stock or broth here. To really concentrate the flavors, saute the onions and garlic in a teaspoon of olive oil. Heat this to medium-high, stirring the garlic and onions occasionally, until they’re softened and then add the thyme, squash and a sprinkle of salt.

Pour 2 cups of water into the pot and bring to a boil. This happens faster if you boil the water in advance. Cover, and leave to simmer for about 15 minutes, then add the zucchini.

Once the squash and zucchini are soft, you can puree the soup using a hand blender (easiest), food processor or blender. You can also leave it as a loose soup if you prefer. Add the nut/ seed butter to thicken, more salt to taste & serve garnished with pumpkin seeds and/or fresh herbs.