Butternut squash has become a recent favourite of mine at this time of year. I like the fact it can be used for both sweet and savoury dishes and is less stringy than other members of the squash family. With the squash season coming to an end this soup is great winter warmer. 

Nduja is a spicy Italian salumi or sausage from Calabria. Made from pork, it was traditionally made from offal and combined with spices and chillies. These days it is made from shoulder or belly with some offal, but is very spicy, it's also very soft and almost spreadable. I found that it added a great meaty, spicy kick and went well with the smoked sweetness of the squash. The recipe follows two stages, first slow roasting the squash with apple wood chips on the BBQ and then making the soup itself. 
Those of you not wishing to BBQ can slow roast the squash in the oven at 130c, (140c normal) for 3 hours.

1 butternut squash around 1kg cut in half
2 sticks celery finely chopped
1 onion finely chopped
1 potato finely chopped
1 litre chicken stock
2 cloves of garlic finely chopped
Salt and pepper to taste
50g nduja sausage
20ml oil for frying
20ml creme fraiche to finish

First set up your BBQ for indirect cooking at 130c
Once lit, add some apple woodchips (a small handful as apple does smoke heavily), wait until the initial heavy white smoke has died down and you have blue smoke
Place the squash halves on the BBQ and cook for 3 hours 
Remove and place to one side to cool

Soup
Place the onion and celery in a pan with the oil and cook on a low heat until soft and glossy (around 15 minutes)
Add the potato and garlic and cook for another 5 minutes
Peel and de-seed the squash, roughly chop into cubes and add to the pan
Pour in the stock and cook for 20 minutes on a medium heat
After 20 minutes has elapsed, add the nduja and cook for a further 5 minutes
Take the soup off the heat and puree until smooth using a stick blender (you can also use a food processor or blender, just take care as it will be hot)
Season to taste with the salt and pepper and stir through the creme fraiche to finish

Magimix Cook Expert method
Place the pre-smoked squash, celery, potato, garlic and onion in the stainless steel bowl with the chicken stock
Select the cream soup function
Once finished add the nduja and creme fraiche and put on power 13/0c for 2 minutes
Season with salt and pepper