1 medium Onion
1 whole (small) Butternut Squash
2 clove(s) Garlic
1 cube Oxo Vegetable stock
1 tbsp Fat Free Natural Yogurt
1 tbsp Semi Skimmed Milk - Cut off skin and pips from squash and chop into cubes
- Quarter Onion
- Remove skin from garlic
- Roast all veggies on silicon mat for 30 minutes on high heat until squash is slightly brown
- Remove any really burnt pieces (I took out the onion)
- Make stock cube up to 1 pint and cook squash with salt & pepper until really tender
- Allow liquid to cool
- Liquidize with 1 tbsp of yogurt and milk
- Reheat and serve
1 WW Point per serving
