Spiced butternut squash soup

Humm, the weather has gone colder last week, and today, for the first time I smelt autumn in the air. So I decided to make a soup.
I chose a big butternut squash at the market, diced it up, and cooked it in a pan with a nut of butter(for the taste) and a bit of oil (to prevent the butter from burning.), until the flavour starts to come out and the squash is nice and a bit mushy at the surface of the dices.



Then I added:
1 half tin of chaokoh coconut milk
1 tsp of ground ginger
1 tsp of paprika
1 chicken or stock cube (or chicken/vegetable real stock, you can buy it fresh in the shop, and it's miles better than the cube, because all the ingredients are natural.. OR it could be your own stock of course) - don't add any salt if you use stock.
1 tsp of Gado Gado paste

Then adjust with water and simmer gently for 15-20 minutes, just before serving, mash it with a potato masher - I like my soup not too smooth. it's ready. For the deco I sprinkled paprika and crushed roasted hazelnuts.

And I must say, it was absolutely delicious. Full flavored and very satisfying!

Source: moi, inspired by the winter coming...

For the little stories:
The yellow doodle background is a painting I've made and it's not finished, but I don't know what top do with it next... at least, if I don't finish it at least I've used it!
Also, just as I'd finished setting the table and props for the shoot, my camera fell in the soup, would you believe that!!??? So the shoot took longer than planned. I thought you'd like to know about this, one needs to laugh at least once a day - I'll be your laughing stock! -

This recipe is not classed as light because it contains coconut milk which is high ion saturated fats....skip the coconut milk if you want the soup to be 'light'