Peel the squash and get it cut in to chunks.
Peel the carrots and parsnips in to similar sized chunks.
Chop the onion and the garlic.
Heat the oil in a large/deep saucepan and cook the onions and garlic together for 5-10mins until they’re soft and pale
Add the squash, parsnips and carrots to the party, pour the water in, and crumble the stock cube over the top.
Bring all this loveliness to the boil, and then allow to simmer for approx. 30 minutes until all the vegetables are soft and tender.
Take off the heat, and using a hand-blender, blitz it until smooth (or chunky if that’s how you like it).
Serve into bowls, season with black pepper, and swirl the yoghurt to make it fancy.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.