Receta Roasted Butternut Squash Spiced Soup

• 1 x Butternut squash, peeled, deseeded and cut into cubes
• 15 gm Butter, ( 1/2oz)
• 2 Tbsp. Extra virgin olive oil
•     Salt and freshly grnd black pepper
• 1 x Onion, diced
• 2 stk celery, finely sliced
• 1 x Red bird's eye chillies, deseeded and finely
•     (1 to 2) sliced
• 2 sprg thyme, leaves only
• 1 1/4 lt Vegetable stock, (2 pints)
• 1 tsp Grnd cumin
• 1/2 tsp Paprika
• 1/2 tsp Cayenne pepper
• 1 x 142 millilit double cream, lightly whipped (5 floz)
•     To garnish: coarsely minced coriander leaves
•     Freshly grnd black pepper

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