Butternut Squash Soup

(from Slimming World's Website)

(Syn-free)

Low calorie cooking spray
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

1. Spray a large pan with low calorie cooking spray and place over a low heat, add the onion and cook for 1-2 minutes.
2. 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.
3. Using a hand-blender or food processor, blend until smooth and serve sprinkled with thyme sprigs.

(Lovely with Butternut Squash Chips.)