Instructions

1. Preheat the oven to 190°C. Cut the squash in half, remove the soft bits and the seeds.
2. Cut the squash into thin wedges, arrange them on a baking tray.
3. Dust them with the ginger and cinnamon powders then spray them with oil. Roast for about 30 minutes, until tender. Set aside. You can chill the squash for a few days.
4. When you’re ready to make the soup, chop the onion, ginger and garlic, then gently sauté them in a large saucepan. Add the chilli flakes too, if used.
5. Chop the courgette, carrot and broccoli, then add them to the pan.
6. Pour in most of the stock, enough to cover the vegetables. Add the cinnamon stick. Bring to the boil, then cook for 15 minutes.
7. Remove & discard the skin of the roasted squash, then chop the flesh into small chunks. Add these to the soup and cook for another 3 minutes.
8. Remove the cinnamon stick and add the parsley or coriander leaves.
9. Using a stick blender, blitz the soup until you get a silky, smooth soup. If it’s too thick, add more stock.
10. Stir in the maple syrup, then taste and adjust the seasoning to your liking.