Hardly any chicken soup (or the vegan version: no chicken soup)

I made this recipe up a few years ago because I roasted a chicken and didn't want to waste the carcass. It's a lovely recipe, and had my beetroots and carrots not been a complete failure this year, I would have been able to make it largely from vegetables I grow. As it was, I had to buy most of them. But on the plus side, I didn't waste my chicken carcass.
This soup is so hearty, it is possible that "hardly any chicken casserole" might be the better name.
For the non-vegan version, you'll need to start by cooking yourself a roast chicken, then, once you've eaten all but the hardest to access parts of the meat of your chicken, you're ready to go with this recipe. You're using the chicken carcass to make chicken stock by boiling it for an hour and you can do this part as much as a day before you make the rest of the soup, providing you keep the chicken stock in the fridge. I've put the vegan version below the omnivore version.

Hardly any chicken soup

Prep time: 1 hour to boil chicken carcass plus about 30 minutes.

Ingredients
1 chicken carcass from a roast chicken, stripped of almost all its meat but with any leftover skin, fat or juices
4 potatoes (leftover roast potatoes or uncooked potatoes)
1 onion
1 butternut squash
olive oil
1 large beetroot (must be raw, pre-cooked doesn't flavour the soup enough)
1 medium turnip
2 large carrots
2 tbsp chopped parsley
20 shakes of Worcestershire sauce
salt and pepper

1. Boil kettle full of water.
2. Put the chicken carcass, including leftover skin, fat and juices, in a large saucepan. Pour boiling water over until the saucepan is about 2/3 - 3/4 full. Bring to boil and simmer for one hour.
3. Remove chicken carcass to a plate and pour the chicken stock you've created through a sieve into the other large saucepan.
4. Pick any remaining meat (not skin) off the carcass and out of the sieve and put it back in the chicken stock.
5. Chop the onion and butternut squash v. small (1 cm cubes). Give the saucepan you made the chicken stock in, but which is now empty a quick rinse. Add about 1 tbsp of olive oil to it and fry the onion and butternut squash in it until soft (this will take about 15 minutes).

6. Meanwhile, peel and chop the beetroot, turnip and carrots (and potatoes if using raw potatoes) into c. 1 cm cubes. The carrots can simply be sliced into large slices if preferred.

7. Bring the chicken stock back to the boil. Add beetroot, turnip and carrots (and potatoes if using raw potatoes). Boil for 10 minutes.

8. Add the fried onions and butternut squash to the soup. If using roast potatoes, crumble these in now. Add parsley, salt, pepper and Worcestershire sauce.

Serve with bread rolls or bread.

No chicken soup (vegan)

Prep time: about 30 minutes.

Ingredients
1 onion
1 butternut squash
olive oil
1 vegan stock cube
1 large beetroot (must be raw, pre-cooked doesn't flavour the soup enough)
1 medium turnip
2 large carrots
4 potatoes
2 tbsp chopped parsley
20 shakes of vegan Worcestershire sauce (optional)
salt and pepper

1. Chop the onion and butternut squash v. small (1 cm cubes). Add about 3 tbsp of olive oil to a saucepan and fry the onion and butternut squash in it until soft (this will take about 15 minutes).

2. Meanwhile, boil a kettle of water.
3. Peel and chop the beetroot, turnip, carrots and potatoes into c. 1 cm cubes. The carrots can simply be sliced into large slices if preferred.

4. Pour the boiling water into the large saucepan so it is about half full (about 2 pints?). Add the vegan stock cube, then the beetroot, turnip and carrots and potatoes if using raw potatoes. Boil for 10 minutes.
5. Add the fried onions and butternut squash to the soup. Add parsley, salt, pepper and, optionally, vegan Worcestershire sauce.

Serve with bread rolls or bread.