Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Points per recipe:  6

Core recipe

Butternut squash, about 700g, halved and with seeds scooped out
4 tsp olive oil
1 onion, chopped
1 potato, peeled and diced (approx 200g)
1 litre vegetable stock
2 tbsp 0% Greek yogurt

Preheat the oven to 190C/Gas 5.

Place the squash on a baking tray, cut side up, sprinkle with 2 teaspoons of the oil and bake for 45 minutes, or until tender when pierced with a knife. Scoop out the flesh.

Heat the rest of the oil in a pan and fry the onion until soft. Add the potato, squash and stock. Cover, bring to a boil and simmer for 15 minutes.

Purée in a blender and return to the pan. Add the yogurt and reheat until piping hot, but not boiling .