Ingredients: 1 butternut squash, 1 onion, 1 red pepper, 600 ml vegetable stock, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp dried chili, 2 tbsp olive oil.
Preheat the oven at 180° C.
Dry fry the cumin and coriander seeds until they get brown and pop out of the pan. Set aside to cool.
Cut the butternut squash in half. Remove the seeds with a spoon. Remove the skin with a peeler.
Cut the butternut squash in smaller chunks and put them into an baking tray.
Cut the onion in 8 wedges, and the pepper into slices. Add them to the tray.
Crush the fired seeds and dried chili.
Add the oil and mix well.
Pour the spicy oil on top of the vegetables and mix to rub it all over the vegetables.
Bake in the preheated oven for 45 min, until the butternut squash is soft. I like a bit of bitterness, so i burned mine around the edges.
Put everything into a blender and blend well. Put the mix into a pan and add the vegetable stock. Let it cook for 10 - 15 min. Season.
Enjoy!