Roast Butternut Squash Soup with Leek and Chilli

It is very rare indeed that Hubby is off work on a Saturday, but today is one of those days!  Hurray!  But, a 'proper' lunch is called for rather than my usual making do with some toast.  Yesterday's Riverford Organic Veg Box brought a HUGE butternut squash, which I chopped and roasted on foil-lined trays.  Whilst this happened, I sliced two magnificent leeks (also form the box) and sweated them slowly in olive oil, with a little garlic and a chopped bird's eye chilli.  Into the pot went one of the trays of roasted squash, along with a litre or so of Marigold veg stock mixed with a tablespoon of tomato puree.  Twenty minutes of simmering, and a quick whizz with the handblender (still leaving some chunkiness for a bit of texture) and we had a thick, warming bowl of soup with just a prickle of chilli.  Loads left for lunch on Monday too.  The remaining squash will be mashed and turned into a Squash, Sage and Goat's Cheese Souffle from Sarah Raven that I've had my eye on for a while.