Bake the butternut squash with a little oil for 40 minutes at 180C.
Roast the potatoes in the oven for 30 - 40 minutes.
In a large pan saute the red onion until soft and tender.
Add the swede and herbs, and saute for a further 5 minutes.
Add 80ml of water to the pan and simmer until the swede is tender.
Stir in the peppers.
Add the butternut squash into a food processor and blend until smooth. Add this into the saucepan and mix well.