Slowly saute the onion in some oil in a large, heavy based pan for 15 minutes, just before they start to caramelise. Add garlic and cook for a further 10 minutes stirring continuously.
Add courgettes to the saucepan. Cook for further 15 minutes. Pour the vegetable stock into the pan, bring to boil and simmer for 5 minutes. Place the lid on the pan and cook slowly for 20 minutes stirring regularly.
Let cool slightly before whizzing with a hand-held blender (or scoop content into a blender), and then heat through before serving. Salt, pepper, and nutmeg to taste.
Courgette is a small summer squash, usually yellow in color.

2 medium onion, chopped
6 cloves garlic, chopped
6 courgettes (summer squash), chopped
2 pint vegetable stock
salt
pepper
grated nutmeg
oil