Preheat oven to 350°F (180°C Gas Mark 4). Cut the butternut squash in half lengthwise and scoop out the seeds. Using a little of the olive oil brush the cut surface of the squash; place on tray and bake in oven for 45 minutes or until tender. Remove from oven and allow to cool. Heat the remaining oil in a pan. Add the potato and cook for 5 minutes. Add the leek cinnamon nutmeg and garlic and cook for another 2 minutes. Remove the butternut squash from its skin and add the flesh to the potato and leek. Add the chicken stock and simmer gently until the vegetables are tender. Remove from heat and blend the soup. Return to heat add cream and heat through gently. Season with salt and pepper and serve with a swirl of cream and a pinch of paprika.
