Spray a large pan with low calorie cooking spray and place over a low heat, add the onion and cook for 1-2 minutes.
Add the butternut squash and potato and cook for 2 minutes over a medium heat.
Add the garlic and season to taste.
Pour in the stock and simmer for 25 minutes.
Using a hand-blender or food processor, blend until smooth and serve sprinkled with thyme sprigs.
Credit : syns.co.uk
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