Ingredients:

• 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)

• Pepper

• 0% fat Greek yoghurt 

• Pumpkin seeds, toasted

• Pinch of cayenne pepper

Method:

• 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.