Ingredients

The makings of the

1
Preheat the oven to 180 °C.
2
Place the diced squash, chopped onion, carrots and peppers into a roasting tray and cover with 3 tbsp of olive oil, making sure all the ingredients are generously coated.
3
Drizzle over the honey and roast for 30 minutes until golden brown and caramelised.
4
Tear the bread slices into small pieces over a roasting tray and drizzle with 3 tbsp olive oil. Add the herbs and season to taste with salt and pepper.
5
Bake in the pre-heated oven for 10 minutes.
6
Heat the remaining 2 tbsp olive oil over a medium heat in a heavy based saucepan of at least 4 litre capacity. Fry the ginger for 1-2 minutes then add the vegetable stock and bring to the boil.
7
Add the roasted vegetables to the stock and blitz until smooth.
8
Add the Philadelphia and continue to blitz until velvety and smooth.
9
Season with salt and pepper and top with herbed croutons.