Preheat your oven to 400°F.

Place the cubed butternut squash and chopped red bell peppers on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for about 30-35 minutes or until the vegetables are soft and slightly caramelized.

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.

Add the roasted butternut squash and red bell peppers to the pot. Stir in the dried thyme and ground cumin, and cook for a few more minutes to allow the flavors to meld together.

Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, allowing the flavors to develop further.

Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, work in batches and be cautious of the hot liquid.

Return the soup to the pot and season with salt and pepper to taste. Adjust the consistency by adding more broth if desired.

Reheat the soup gently, and once it's hot, it's ready to be served!

Ladle the soup into bowls and garnish with fresh herbs, a drizzle of cream, or some crunchy croutons if desired. Enjoy!