Heaven in a bowl brought to you by the BBC

This recipe was recommended by a dear veggie-loving friend.  Note: Preparation time: less than 30 mins and cooking time: 10 to 30 min. 

Namminess! 

Spinach and butternut squash soup

By Nick Nairn

From Ready Steady Cook
  

Serves 1


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
Preparation 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.