This delicious, filling and warming soup makes a very quick lunch which reheats well if you’re taking it to work. Normally soups are all cooked in the same pot but this slightly different version needs you to roast the vegetables which gives you maximum flavour.

Serves 4.

Low calorie cooking spray

1 small butternut squash, peeled seeded removed

1 large onion

2 large carrots, peeled

2 celery sticks

2tsp Cajun spices

Vegetable stock cube

750ml water

Salt and black pepper

2tsp low fat natural yogurt

2tsp fresh chives, chopped, to serve

Method

Preheat the oven to 180c gas 4, 350f

Spray a large oven proof baking dish with low calorie cooking spray.

Chop the butternut squash, onion, carrot and celery into medium sized chunks, place in the baking dish and cook in the oven for 15 minutes, remove from the oven sprinkle on the Cajun spices, mix into the vegetables and return to the oven for a further 10 minutes.

Transfer the roasted vegetables into a large, lidded saucepan, add the stock cube, water, salt, and black pepper and bring to the boil.

Simmer gently for 10 minutes, remove from the heat and carefully blend until smooth.

Divide into four warmed bowls and garnish with smalls dollops of the natural yogurt and sprinkle with the chopped chives.