Instructions: Preheat the oven to 180C/350F/Gas Mark 4.

Cut the squash in half lengthways scoop out the seeds and fibres but do not peel.

Put the two halves on a roasting tray scooped sides up and loosely cover with foil then roast in the oven for about an hour (maybe longer if very large) until soft.

Meanwhile cook the prawns in about 1 1/2 litres of water for 2 minutes then scoop them.out reserving their cooking water and peel (once cool enough to handle).

Nest smash the shells and heads with a pestle and mortar (or rolling pin) until well broken up.

In a saucepan heat a little olive oil and fry the jumble of shells and heads with salt until singed and brittle (about 5 minutes).

Add the vegetables. garlic. onion salt paprika and herbs plus some salt and pepper. and fry adding a drop more oil until very soft.

Stir in the tomato puree then add the prawn water and gently bubble covered for about an hour.

Strain into a clean pan pushing any soft stuff through the mesh then discard all the bits and shells.

Neat scoop the flesh from the squash (discarding the skin) and blast to a puree in a processor (or push through a sieve) then stir into the soup.

Add the cooked prawns to the soup heat everything through and taste again throwing in a few more twists of pepper and salt if it needs it.

Serve in bowls with b lied bread rubbed with garlic.

Roasted onion squash has a fantastic chestnut flavour and thick texture: both this and kabocha squash can be found in Waitrose and Sainsburvs but you could use butternut squash instead.

Serves 4

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