Preheat the oven to 160C.
Peel the butternut squash and scrap out the seeds.
Chop the flesh in to 1cm cubes.
Melt the butter in a large pan until foaming. Then add the butternut squash and reduce the heat to medium.
Gently cook for 5-8 mins until the squash has begun to soften. Season with salt.
Add the smoked paprika and saute for another couple of minutes
Add the can of coconut milk and the double cream. Increase the heat and bring to the boil.
Cover the surface of the soup with a cartouche and then pop the lid on the pan.
Place the pan in the oven and cook around 20 mins until the squash is completely soft.
Blend of 3-5 mins in batches to ensure a very smooth soup.
Tatse and adjust the seasoning as required.