Spicy Roasted Butternut Squash and Red Pepper Soup

Ingredients:
1 medium sized butternut squash
2 large red peppers
1 red chilli - finely chopped
2 tbsp olive oil
1 pint vegetable stock (I used 2 stock cubes) 

Method: 
Cut the squash in half and remove the seeds
Cut again into about 10 equal sized chunks and lightly coat in some of the olive oil
Cut the peppers in half, remove the stalks, seeds and membrane and lightly coat in the rest of the olive oil
Put the butternut squash in to a roasting tin and place in the oven at 180 degrees for about 12-15 minutes, after this time add in the halves of the red peppers and continue to cook for a further 15 minutes - don't let them begin to burn at the edges
Remove from the oven and leave to cool for a few minutes
Once cool enough to handle remove any loose, bubbled or browned skin from the peppers and then roughly cut into smaller pieces and place in a saucepan - if there is any juice from the cooking in the bowl of the peppers tip this into the saucepan for extra flavour 
Cut the skin from the butternut squash, roughly chop and place in the saucepan
Add in the vegetable stock and chopped chilli
Bring to the boil, stirring occasionally
Simmer gently for 10-20 minutes, stirring occasionally, until the butternut squash is really tender
Liquidise or blend the soup until smooth

Served with granary french stick as a starter
This amount of soup was enough for a good sized starter portion for 5-6 people