Butternut and Nut Butter Soup

This is the first thing I've made from my To Cook List. :-)
I am starting to develop a real appreciation for Hugh Fearnley-Whittingstal's recipes. I have made quite a few now and they rarely fail.
This was no exception. I did make a few changes because I didn't have all the specified ingredients.
The resulting soup was delicious - creamy, satisfying and with a bit of a "kick" from the ginger and chili.

Modifications:
I pre-cooked the butternut squash the night before. The oven was on to cook some meatballs so I thought I'd cut the butternut squash in half and roast it while the meatballs were cooking.
I used less peanut butter than the recipe called for because I didn't want a totally overpowering taste of peanuts.
I didn't  have any fresh coriander so used a teaspoon of dried coriander.
I didn't have any limes, so I omitted that.
I used soured cream instead of yogurt.

Here is the recipe for my version:

Butternut & Peanut Soup
Serves 6

2 x small butternut squash, roasted
1 large knob of butter
1 x onion, chopped
large pinch of chili flakes
2 x cloves of garlic, crushed
1 inch root ginger, finely chopped
1 Lt vegetable stock (you could use chicken if you like)
150g crunchy peanut butter
1 tsp ground coriander
salt & pepper

To serve:
Soured cream
Fresh parsley

Method:
Melt the butter in a large pan.
Fry the onion and ginger until soft.
Add the chili seeds and garlic and sweat for a few minutes.
Pour in the vegetable stock and add the butternut squash (I just scooped the flesh out with a spoon).
Season.
Bring to the boil gently.
Allow to cool a little before blending in either a food processor or by using a hand held blender (which is what I did)
Add some of the soup liquid to the peanut butter and mix in well, adding more liquid gradually.
Pour this back into the soup and stir through thoroughly.
If you need to, re-heat the soup before ladling up.
Add a dollop of soured cream and a spring of parsley to each serving.