This deliciously smooth soup is perfect for lunch or to fill a flask.
- 1 onion, peeled and diced
- 1 medium butternut squash, peeled, deseeded and cut into wedges.
- 1 small potato, peeled and quartered
- 2 garlic cloves, peeled and crushed
- Salt and freshly ground black pepper
- 900ml vegetable stock
- A few thyme sprigs to serve
- Spray a large pan with Frylight and place over a low heat, add the onion and cook for 1-2 minutes.
- Add the butternut squash and potato and cook for 2 minutes over a medium heat. Add the garlic and season to taste. Pour in the stock and simmer for 25 minutes.
- Using a hand-blender or food processor, blend until smooth and serve sprinkled with thyme sprigs.
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