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Chicken stock with butternut squash, carrots and potatoes

Portions for 6 servings:

5 cups chicken stock

1 butternut squash

2 middle-sized potatoes

2 carrots

Salt

1/4 tsp paprika

Cut the butternut squash in two lengthwise, spoon out the seeds and salt the cut sides. Place cut sides down in an oven dish and cook 50mn at 200°C (400°F) for a 3lbs squash.

Heat the stock in a pan. Dice the carrots and the potatoes, put them in the stock, salt to taste and boil for 25mn. Check that the carrots are well cooked and plunge a blender in the pan.

When the butternut squash is cooked, turn it over and spoon out the pulp, put it in the soup and blend again. Let boil 5mn more and serve with heavy cream.