Spinach and butternut squash soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat oven to 200C/400F/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.

100g/3Â½oz butternut squash, peeled and cut into cubes

1 garlic clove, roughly chopped

100g/3Â½oz potato, peeled and cut into cubes

150g/5Â½oz spinach leaves

3 tsp olive oil

200ml/7fl oz pint vegetable stock

1 tbsp Greek yoghurt, to serve

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