Toss the onion, butternut and apple with the vegetable spice and olive oil. Spread out in a single layer on a baking sheet. Bake for 30 minutes Remove from the oven and stir in the flour, curry powder, cumin, seasoned sea salt and nutmeg, blending them with the vegetables.
In a large saucepan, bring the water to the boil. Add orange zest and juice and roasted vegetables. Simmer slowly for 10minutes. Blend the soup with a hand-held blender or in a food processor. Add the cream and check seasoning
To serve, scoop the soup into bowls and garnish with butternut crisps and orange zest.
To make butternut crisps, use a potato peeler to shave off long strips of butternut. Deep-fry until crisp using olive oil and drain on paper towel.