1. Preheat the oven to 220°C and put the squash in a large roasting dish. Drizzle with olive oil, season well and toss with the turmeric. Roast for 35-40 minutes, stirring once halfway through, until soft and golden, and the skin can be pierced easily with a knife.
2. Meanwhile, heat a splash of oil in a large saucepan over a low-medium heat. Add the onion, celery and leek and cook gently for 10-15 minutes, until beginning to caramelise. Stir in the thyme, garlic, ginger and chilli and cook for 2 more minutes.
3. Add the roasted squash to the pan, then pour in the stock along with 750ml boiling water. Bring to the boil, then reduce the heat and simmer for 10 minutes to thicken slightly. Remove from the heat, then use a hand blender to blitz the soup until smooth. Season to taste, and add a splash more water if you prefer a thinner soup. Return to a low heat to heat through.
4. Heat a dry frying pan over a medium heat. Add the corn and fry for 5 minutes, stirring regularly, until popping and beginning to char. Transfer to a bowl and stir through the chilli flakes.
5. Spoon the soup into bowls. Drizzle with a little chilli oil, then top with a spoonful of the charred chilli corn to serve.
Everything in this soup is roasted in the oven, so you don't need a load of pots and pans. Peeling butternut squash has got to be one of the most soul destroying and manicure shredding tasks known to man, so I have a clever little cheat's trick - a very sharp knife or a cleaver to split the squash in two
Additional InfoThe soup in the picture was served with crispy croutons using whilemeal bread. noneIngredients1 medium butternut squash, skin cut away and cubed1 onion, diced1 large thumb sized piece of ginger, finely chopped1 clove garlic, finely chopped1 carrot, peeled and diced1 litre vegetable stockSalt and pepperMethodPop all of the prepared veg into the slow cooker, and cook on high for around 4 hours, or low for about 8 hours. 1 medium butternut squash
So to celebrate I’m sharing this roastedbutternut squash & parsnip soup today, it’s topped with crispy chorizo, roasted and lightly spiced chickpeas and a crumbling of feta, because soups deserve more than just bread