Firstly, halve the squash, remove the seeds and place cut side down on a baking sheet. Roast at 190C for 45mins to an hour. Or until a knife slides through the flesh easily. Remove and allow to cool enough to scoop out the flesh.

While the squash is roasting, roughly chop all the remaining vegetables - no need to be fussy, this will all get pureed in the end.

Add butter to a large saucepan and add vegetables to saute as they are chopped, keeping them stirred regularly.

Add the curry powder to taste and fry for 4 to 5 minutes before adding the stock.

Add in the flesh of the squash and some salt and pepper and allow to simmer for 20 minutes and all the vegetables are soft.

Puree using a stick blender or in small batches in a food processor. Check for seasoning and serve with crusty bread.