The arrival of autumn not only brings with it red and golden hued trees, fresh winds and trick or treaters. It also spells the beginning of a new harvest of autumnal vegetables; lead proudly by the weird and wonderful squash family. This time of year is perfect for winter vegetable soups, and one of my favourites has to be butternut squash with leek. You will need the following to make eight or so servings:

- 2 medium sized butternut squashes
- 1 large leek
- 3 tablespoons of extra virgin olive oil
- 100ml double cream
- 1.25 litres of chicken stock

Cut the squashes in half lengthways and scoop out the seeds and surrounding fibres with a spoon. At this point you can either peel the squash with a regular vegetable peeler or leave the skin on (I find that peeled squash makes for a much smoother soup). Chop the squashes into blocks about two inches wide and put to one side. Wash the leek then chop roughly and place with the chopped squash.

Heat the olive oil in a large pan and throw in the squash and the leek. Cook for 4 minutes over a medium-high heat and then add the hot stock. Season, stir then allow to simmer over a medium heat for 20 minutes or until the vegetables are just becoming soft. Carefully transfer the contents of the pan to a food blender (or alternatively use a hand held blender in the pan) and blend to a smooth consistency. Add the cream and stir. Serve each bowlful with a little drizzle of olive oil and a chunk of warm crusty bread.

Simple, fresh and delicious!

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