Butternut squash and leek soup

squash
Ingredients:
2-3 x leeks, about 500g total weight, washed, top dirty green cut off, halved length way, chopped in about an inch pieces
3 x onions chopped similar
2 x red peppers chopped similar pieces

1 x butternut squash cut into 1-2 cm pieces (1200g cleaned)
3 x medium potatoes cut into 1-2 cm pieces
1.5 L of Vegetable stock, or a bit more, depending how thick you like your soup
2 tbsp olive oil
1 tbsp butter
1 tbsp spoon smoked paprika
1.5 tsp curry powder
1.5 tsp chilli powder
0.5 tbsp turmeric

Method:
Warm up about 2 tbsp of olive oil and table spoon of butter in thick base saucepan, add leeks and onions and sauté for about 5 minutes, then add the squash and sauté until they start getting softer, 5 min or so.
Add paprika, curry, chilli powder and turmeric and sauté for 1 more min then add red pepper and potatoes.
Slowly add the stock and bring to the boil, let it simmer untill potatoes get soft, about 5 minutes.
Blend it all together, add salt and pepper to taste
Enjoy
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