Butternut squash soup

This creates a really flavoursome velvety soup and although there's no cream, I do add some lowest fat cream cheese with garlic and herbs. It gives it real tang and a creaminess that you can't fake. But considering how many  servings it makes , I don't worry so much.

Serves 4-6  plus half left for the pasta bakes (recipe to follow)

Ingredients:
1 large onion chopped
1 large butternut squash, peeled deseeded and chopped
2 large carrots peeled and chopped
4 cloves of garlic peeled
1tsp chilli powder
2 veggie oxo cubes
1.5ltr boiling water
1/2 pack lowest fat cream cheese with garlic and herbs

Method:
1. Dry fry all the veg for 10 mins in a large stockpot
2. Add garlic, chilli powder, oxo and boiling water
3. Bring to the boil and simmer until all the veg is tender
4. Using a stick blender whizz up the soup until velvety and smooth
5. Add the cream cheese and blend again to incorporate.
6. Serve