Cut the butternut squash in half lengthwise and scoop out the seeds.
Heat the remaining oil in a pan, add the potato and cook for 5 minutes. Add the leek, Schwartz for Chef Ground Cinnamon, Schwartz for Chef Nutmeg and Schwartz for Chef Garlic Purée, and cook for a further 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 the heat, add the cream and heat through gently. Season with salt and pepper to taste and serve with a swirl of cream and a pinch of paprika.