Heat a large saucepan over a medium heat, spray with calorie controlled cooking spray.

Add the chopped onion and saute for 2 minutes, stirring frequently.

Add the minced garlic and saute for a further 1 minute.

Add the chopped butternut squash, sprinkle over the curry powder, ground cinnamon and salt and pepper.

Stir until the squash is covered with the curry powder. Add a couple of tablespoons of water, stir, then place the lid on the saucepan and cook for 3 - 4 minutes.

Remove the lid and add the vegetable stock and stir.

Bring to the boil, then reduce the heat to low, place the lid on the pot and gently simmer for 15 minutes.

Check that the butternut squash is tender by piercing with a knife. If the knife enters it easily, then it is cooked, if there is any resistance simmer for another 3 - 4 minutes.

Use an immersion blender to puree until the soup is creamy and smooth. Alternatively, pour the soup into a blender and blend until smooth.

Taste and add more salt and pepper if required.

Serve with a swirl of natural yogurt (optional) and a few pumpkin seeds for crunch (additional Smart Points)