Heat oven to 180C

Lay the squash in a roasting pan , drizzle over some olive oil and the cumin seeds

After 25 minutes add the remaining veg and a little more oil if needed

When the vegetables are soft take out of the oven

Put the peppers and chilli in a bowl and cover with cling film

Scoop the flesh from the peel and add that and the onions to the stock . If you like the taste is f the peel then leave it on

Now peel the skin from the peppers and chillis and add them to the stock

Whizz with a hand blender to get to the consistency you want

Check seasoning , add salt and pepper . You may need to add some more stock .