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Heat the oven to 180C (160C fan) gas mark 4. Place the butternut squash and peppers on a baking tray and put into the oven, then bake until tender.
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Pour the oil into a large heavy based pan; add the onions, garlic, and chilli, sauté for a few minutes until softened.
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Remove the squash and peppers from the oven and remove the peel and skin.
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Put the squash and peppers into the pan with the onions and add the stock cubes and enough water to cover the vegetables.
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Bring to the boil and cook until the vegetables are all soft.
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Use a stick blender to blend the soup until smooth and creamy. Add additional water if needed and then season to taste with the salt and pepper.
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Sprinkle the toasted pumpkin seeds over each portion when serving.