You can use almost any kind of squash in this soup, the secret is roasting the squash to bring out it`s wonderful sweet flavour. If you really want to Martha the soup you can clean and roast the squash seeds for garnish.
Ingredients description
1 hubbard or butternut squash, split in half and seeds removed 6 cloves garlic 1 leek, split and washed 1 large onion, peeled and roughly chopped 2 large baking potatoes, peeled and cut up 2 large branches fresh thyme 2 tbsp. unsalted butter 1 tbsp. olive oil 1 tsp. Dried chili flakes 2 litres vegetable stock ~ or~ water sea salt and freshly milled black pepper to taste
Preparation
pre heat the oven to 350 degrees grease a baking sheet with 1 tbsp. of the butter make two piles of the thyme & garlic and invert the squash on the piles place the squash in the oven and bake for 45 minutes or until soft remove from the oven and cool slightly remove the squash pulp from the skin and reserve with the garlic and thyme meanwhile in a heavy bottomed pot melt the remaining butter and olive oil and add the onion and leeks cook for 5 minutes stirring often add the squash, chili flakes and potatoes add the stock and simmer for 45 minutes or until the potatoes are soft season to taste and remove from the heat working in batches blend the soup until smooth serve the soup with a dollop of thickened yoghurt
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