Tomato, red pepper and butternut squash soup | Tesco Real Food

Ingredients

• 750g (1½lb) butternut squash, peeled and cut into 2 1/2cm (1in) chunks
• 2 red peppers, deseeded, cut into 2 1/2cm (1in) pieces
• 6 tomatoes, cut into wedges
• 4 garlic cloves, sliced
• 30ml (2 tbsp) olive oil
• 1tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 750ml (1¼pt) vegetable stock
• 1 tbsp tomato purée
• 100g (3½oz) baby spinach
• 60g (4 tbsp) low fat yogurt
• handful fresh coriander