Roast the Peppers: Place the rack on the top most level in the oven and Preheat the oven to 450°F, then change to broil.

Cut the peppers in half and remove the seeds; place the peppers cut side down on a foil lined baking sheet. Broil on High for 10- 12 minutes or until the skins ate charred and the peppers are cooked through. Remove from the oven and place the peppers in a bowl and cover it with a plate or plastic wrap. When they are completely cooked, peel the skin off and set aside until ready to use.

Make the Soup: Heat 1tbsp oil in a saucepan; add onions and garlic and cook for 8-10 minutes or until onions are translucent. Add the squash and sweet corn; cook for 4-5 minutes until squash starts to give out moisture.

Next add the roasted peppers, red chilies, vegetable stock and salt. Bring the mixture to a boil; then lower the heat and simmer for 20 minutes or until the veggies are tender.

Add the coconut milk and cook for 3 minutes. Then using an immersion blender or a regular blender (blend in batches) blend the mixture to a smooth soupy consistency.

Heat the mixture and add maple syrup and lime juice. Taste and season accordingly. Serve hot or warm for a hearty meal.