Method

1. Pre-heat oven to 180ºC.
2. Peel the butternut squash using a regular potato peeler, slice down the middle then remove the seeds. Cut into chunks roughly all the same size then place on a baking tray.
3. Add to the tray the onions which should be peeled and quartered and then the garlic. I leave the skins on when roasting as it helps to keep it flavoursome and stops it going dry.
4. Drizzle the vegetables with a little olive oil and then roast for about 30 minutes until the butternut squash is soft enough to stick a knife through.
5. When the vegetables are cooked take the garlic out of the skin and then add everything (not the skin) to a large pot.
6. Add all of your remaining ingredients except for the yogurt to the pot and heat up slowly until it is piping hot.
7. Using a stick blender, blend everything until it is smooth and there is no lumps. Remember you are looking for a consistency that can be sucked up through a straw. If you need to add more water do so a 1/4 cup at a time.
8. Stir in the greek yogurt until fully combined.
9. Serve with some brown bread or in a sippy cup 🙂