Ingredients

2 butternut squash, deseeded and halved
2 large Nashi pears, peeled, cored and halved
1 large onion, sliced
1 bulb of garlic
Few sprigs of rosemary
3 tablespoons apple cider vinegar (or to taste)
3 cups vegetable stock
Pinch of cayenne pepper
Fresh cracked pepper to taste
2 Tablespoons olive oil
1/2 cup Greek yoghurt
1 handful of pumpkin seeds, toasted

Method

Preheat oven to 180°C

In a roasting dish lined with baking paper, place butternut squash (cut-side up), pears, onion and garlic. Sprinkle with pepper and drizzle with olive oil

Roast for 40 to 60 minutes or until tender (take the Nashi and onion out at about 40 minutes as they will cook faster than the squash and garlic)

In a large pot scoop out butternut squash flesh and squeeze garlic out of its skin (to taste – If you love garlic use the whole bulb if not use a couple of cloves), add onion and Nashi pear. Add vinegar and stock and bring to a boil, lower the heat to simmer and cook for about 10 minutes

Remove from heat and let it cool

Add cayenne pepper and pour everything into a blender or food processor and blend until smooth

Serve with a dollop of natural Greek yoghurt and pumpkin seeds