Preheat oven to 400°F.

Drizzle the cut side of the squash halves with 1 tablespoon oil. Season all over with salt and pepper. Place on a baking sheet, cut side down and transfer to the oven. Roast for 30-40 minutes until well-browned and cooked through. Turn off the oven and leave the squash in the warm oven.

Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the turkey and cook, breaking it up as it cooks. Season all over with salt and pepper and continue cooking for 10-15 minutes until cooked through. Remove the turkey from the pot and transfer to a plate.

If the pot seems dry, add another teaspoon of oil and turn the heat to medium-high. Add the onion, sweet potato, and celery and season all over with salt and pepper. Cook for 10 minutes until fragrant and just beginning to soften.

Melt the butter into the pot. Once melted, add the dry thyme and as much crushed red pepper as you like. Cook for 1 minute until fragrant.

Return the turkey to the pot and add the diced tomatoes and water or stock. Bring to a boil and then reduce heat and simmer for 30 minutes. Taste and season once more to your preferences.

Remove the squash from the oven and use a fork to scrape the squash from its skin.

Ladle the soup into bowls and add a few spoonfuls of roasted squash on top of each bowl. Finish with freshly ground black pepper. Enjoy!