½ butternut squash, cut in half lengthways, seeds removed
1 tsp cumin seeds
2 tbsp olive oil
½ red pepper, roasted, chopped
200ml/7fl oz chicken stock (vegetarians can substitute vegetable stock)
Preheat oven 180C/350F/Gas 4.
Place the butternut squash on a baking tray, drizzle over one tablespoon of the olive oil and sprinkle over the cumin seeds. Season, to taste, with salt and freshly ground black pepper and transfer to the oven to roast for 20-30 minutes, or until tender.
Remove the squash from the oven, scoop out the flesh and add to the pan along with the red pepper.
Add the chicken stock, bring to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes.
Transfer to a blender and blend until smooth. Return the soup to the pan and warm through. Serve immediately.