Take squash, peel and deseed it. cut into chunks.

Take olive oil in a pan. Put onion and saute a little. Now put nigella seeds, salt and black pepper powder. Let it fry for a minute

Add the chunks of squash and carrot.
Add chicken or vegetable stock after 2-3 minutes.

Stir well and cover the pan for nearly 20 mins. Let it simmer.
Check if vegetables are tender and done.

Now puree the soup on cooling
Can churn parsley with it.
No need to sieve the puree as it is seedless

Add the soup to the pan again and let it boil.

Serve hot with bread or croutons

Soup can be garnished with cumin powder and parsley and little butter on the top.