We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
1 large butternut squash, peeled, deseeded and chopped into chunks
1 tsp olive oil
2 medium onions, sliced
2 garlic cloves, finely chopped
1 tbsp curry powder (mild or medium)
1 litre of low-salt vegetable or chicken stock (I use Kallo)
0% fat Greek yoghurt
Pumpkin seeds, toasted
Pinch of cayenne pepper
Over a medium heat, start to cook the squash pieces in the oil in a heavy-based saucepan.
Add the onion and garlic and cook until they're translucent.
Add the smoky curry powder and stir though.
Add the stock and bring up to the boil, before reducing to a simmer until the squash is tender and yielding.
Leave to cool slightly before using a stick blender or liquidiser to blend to a smooth, creamy consistency.
In a dry frying pan, lightly toast the pumpkin seeds over a low heat. They will catch really easily so watch them and keep them moving.
Once ready to eat, heat the soup in the saucepan and serve topped with a dollop of yoghurt, a light sprinkling of cayenne pepper and the pumpkin seeds.