For the roasted squash

• Cut the squash in half lengthwise, and remove all of the seeds, and transfer to a baking tray. Pop the garlic cloves inside the hole where the seeds were, season with salt and drizzle both squash halves with a good amount of olive oil
• Roast in the oven for 45 minutes until the golden on the outside and tender on the inside

Whilst the squash roasts

• Peel and chop the onions, roughly chop the carrot and red chilli
• In a large soup pot, heat 1 tbsp olive oil on medium to high heat and saute the onions until soft and translucent, about 5 minutes
• Once soft, add the carrots and red chilli, and continue to cook for 10 minutes, until the carrots have slightly softened

For the charred corn

• Bring a pot of salted water to the boil and blanch the corn husks for 4 minutes, then drain the water. Once cool enough to handle, remove the kernels from the cob. If using canned corn, skip this step
• Heat a drizzle of olive oil on a non-stick frying over high heat. Carefully add the corn, cook for 4-6 minutes, constantly stirring, so that the corn chars and crisps up

Return to the soup

• When the squash is ready, remove from the oven and scoop the flesh away from the skin and pop the garlic from the skin
• Add the squash flesh and garlic to the soup pot, followed by the stock. Bring to the boil, then reduce heat and simmer for 5 minutes
• Using a high speed blender or stick blender, blitz the soup until smooth and velvety. You may want to add some water to loosen slightly. Taste and season to perfection

To serve

• Ladel the soup into 4 bowls, top with crispy corn and a drizzle of chilli oil
• The soup will keep in an airtight container in the fridge for 3-4 days