Butternut Squash Soup

1 onion peeled and diced

1 medium butternut squash

1 small potato, quartered

2 garlic cloves

Salt and Pepper

900 ml veg stock

Handful of yellow split peas/red lentils

Method

Chop vegetables

Spray pan with low calorie cooking spray and add onion and cook for 1 – 2 mins

Add squash and potato and cook on medium for 2 mins and add garlic

Pour in stock and split peas/red lentils and simmer for 25 mins and cook until vegetable are tender.  (if using split peas, soak overnight)

Blend and re-heat gently and serve