Soup of the Week: Spiced Butternut Squash

Of course it all happens at once, I started to write a series on Paper Palate, reviewing the top 50 best cook books, it is a lovely commitment, a week later I also made quite a hit when I got a professional blogging job with Gourmandia, it is all good fun, but my blog is where I feel @ "home", a strange feeling when you know that all this is virtual.
Anyway, I have to keep up to date and this week-end it was the BBC Good Food Show at Olympia so he and I trotted to the fair, I must say I never know how to handle these large crowd and in many way the best bit was the official guide.

The day before, I had seen Anne, their allotment is doing fine; now a piece of advice, if you make a new friend ask them if they have an allotment because if they do, they quickly be your best friend. Every time I see Anne and Oliver, I get some freshly picked vegetable, this time :butternut squashs.
Put 2 and 2 together and you get spiced butternut squash soup which was in the show's official guide.
My soups are usually very good and this was the best I made this season, yeep I know it is only November.
Spiced Butternut Squash
1 tbsp olive oil
25g butter
1 onion, chopped
1 leek, chopped (I did not include that)
2 garlic cloves, chopped
1 large mild red chili, deseeded and finely chopped
3 cm piece fresh root ginger, finely grated
1 large butternut squash, deseeded and cut into large chunks
2 large potatoes, cut into large chunks
1 litre vegetable or chicken stock

to serve:
creme fraiche
snipped chives or thyme leaves

Heat the oil and butter in a large pan. Add the onion, leek, garlic, chilli, ginger and cook gently until the ingredients are soft but not too coloured.
Add the squash and the potatoes, pour in the stock and bring to the boil. Reduce the heat so that the soup simmers gently and cover the pan. Simmer for about 25 minutes, until the potatoes and squash are nice and soft.
Puree the soup in a blender (or use a hand-blender) or food processor until smooth. Return the soup to the pan, reheat it gently, and season to taste.
Ladle the soup into bowls and serve topped with a little creme fraiche, snipped chives or thyme leaves and croutons.

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