Bryn's Butternut Squash Soup

2 lbs of butternut squash peeled and seeded
1 green bell pepper
1 onion cut into 12 wedges
6 large cloves of garlic peeled
1/2 tsp salt
1/4 tsp black pepper
1 1/4 tsp oregano
1 tsp ground cumin
1/2 tsp cinnamon
5 cups water
1 can chickpeas
1 can diced tomatoes
1 can corn
1 pinch dried pepper flakes
1/2 cup chopped fresh cilantro or 2 tbsp of dried cilantro
8 cubes of chicken base

Heat oven to 425. Cut squash into 1" chunks. Put fresh vegetables and garlic on foiled, sprayed cookie sheet. Arrange so it is in one layer. Roast in oven 35 minutes turning halfway through. Roast until lightly brown and tender. Combine all ingredients and bring to a boil. Reduce heat and let simmer for 15 minutes. This is a very low calorie meal. Serving size is 8 people. This soup can be used in a diet as a body cleanse.