Preheat your oven to 200°C (400°F).

Spread the squash on a baking sheet in a single layer. Top with sliced garlic, rosemary, and chili (if using). Drizzle with olive oil and season with salt. Roast in the oven for about 25-30 minutes, or until the squash is tender and starts to caramelize. Halfway through, give them a stir for even roasting

While the squash is roasting, in a large pot dissolve the stock cube in about 1 liter (4 cups) of hot water, stirring until fully dissolved.

Add the chopped carrots, celery, onion, potatoes, bay leaves and peppercorns and bring to a simmer.

Let it cook gently for about 15-20 minutes, or until all the vegetables are soft.

Once the squash is roasted and the vegetables are cooked, remove the bay leaves and discard them.

Add the roasted squash into the pot with the rest of the vegetables.

Use an immersion blender to blend the soup directly in the pot until smooth. If the soup is too thick, you can add a bit more water or stock to reach your desired consistency.

Season with salt to taste.

Ladle the soup into bowls.

Optional: Garnish with a drizzle of olive oil, a sprinkle of chili flakes, or fresh herbs.

Serve hot with crusty bread on the side.