Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop parsley. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Thinly slice mushrooms.

Heat a large pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** .Using a slotted spoon, transfer turkey to a large bowl, reserving fat in the pot.

Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), mirepoix, mushrooms, thyme and half the garlic to the same pot with turkey fat. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add turkey and any juices from the bowl. Sprinkle flour into the pot. Cook, stirring often, until flour coats veggies and turkey, 1 min.

Add broth concentrates, soy sauce, squash and 2 1/4 cups water (dbl for 4 ppl) to the pot. Season with salt and pepper. (TIP: Reduce to 2 cups water [dbl for 4 ppl] if you prefer a heartier soup!) Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until soup thickens slightly and squash is tender, 12-15 min.

Meanwhile, combine remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Halve ciabatta, then cut into 2-inch-thick strips. Arrange on an unlined baking sheet, cut-side up. Brush with garlic oil. Toast in the top of the oven until lightly golden-brown, 5-6 min. (TIP: Keep an eye on toasties so they don't burn!)

Divide soup between bowls, then top with half the crispy shallots (use all for 4 ppl). Serve garlic toasties alongside. Sprinkle parsley over soup and garlic toasties.