Heat the oven to 200C. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, and cook for 45-50 minutes until soft. Remove from the oven and roughly chop, leaving the skin on.
Meanwhile, heat the oil in a large saucepan over a medium heat and sautee the onion and garlic until soft for 3-4 minutes. Stir in the cumin, paprika and chilli flakes.
Add the carrots, peppers, and roasted squash to the pot. Pour in the stock and bring to the boil. Reduce heat, cover and simmer for 30 minutes.
Remove from the heat, season with salt and black pepper, stir in the linwoods milled sunflower and pumpkin seeds, and allow to cool for about 10 to 15 minutes. Blend with hand held liquidiser or using a food processor.
Serve hot sprinkled with toasted seeds and chilli flakes.