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.