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Preheat the oven to 200C/180C Fan/Gas 6.
Tip the prepared squash into a large bowl or resealable freezer bag. Add the onion, carrots, red pepper and half the oil. Season with salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer.
Roast in the oven for 40–45 minutes, or until tender and tinged brown at the edges. Drizzle over the honey, if using, 5 minutes before the end of cooking.
Place a large, deep-sided saucepan over a medium heat. Add the remaining oil and, when it is hot, add the ginger and fry for a minute.
Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper.
Remove the pan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.