Cover the peppers with foil and oven-roast at 160°C for 25 minutes.

Peel and dice the squash, sweet potato and onion. Sweat the onion in an oiled pan until soft, then add the sweet potato, squash, five-spice and cumin.

Cook for five minutes. Add the stock and red peppers, then simmer for 35 minutes.

Blend in a food processor until smooth. Return to the saucepan, season and top off with scattered rosemary.