Ingredients

• 100g/3½oz butternut squash
• peeled and cut into cubes
• 3 tsp olive oil
• 1 garlic clove
• roughly chopped
• 100g/3½oz potato
• peeled and cut into cubes
• 200ml/7fl oz pint vegetable stock
• 150g/5½oz spinach leaves
• 1 tbsp Greek yoghurt
• to serve

Directions

• Preheat oven to 200C/180C Fan/Gas 6.
• Drizzle two teaspoons of the olive oil over the butternut squash and place onto a baking sheet. Place into the oven and roast for 10-15 minutes
• until tender.
• Heat the remaining teaspoon of oil in a saucepan over a high heat. Add the garlic and fry for one minute.
• Add the potato and fry for two minutes.
• Add the stock and spinach leaves and simmer for 2-3 minutes
• or until the spinach has wilted. Transfer the soup to a food processor and blend until smooth.
• To serve
• divide the roasted butternut squash between two bowls and pour over the soup. Garnish with the yoghurt.