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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 200C/180C Fan/Gas
Step 2
Drizzle two teaspoons of the olive oil over the butternut squash and place onto a baking sheet. Place into the oven and roast for 10-15 minutes, until tender.
Step 3
Heat the remaining teaspoon of oil in a saucepan over a high heat. Add the garlic and fry for one minute.
Step 4
Add the potato and fry for two minutes.
Step 5
Add the stock and spinach leaves and simmer for 2-3 minutes, or until the spinach has wilted. Transfer the soup to a food processor and blend until smooth.
Step 6
To serve, divide the roasted butternut squash between two bowls and pour over the soup. Garnish with the yoghurt.
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