Melt margarine in a deep pot then add the onion and garlic and fry until tender.
Add the cinnamon and fry for 2 minutes to release the flavour and aroma then add the cubed butternut, water and KNORR Vegetable Stock Pot and stir well.
Bring to the boil the reduce the heat and allow to simmer for 25-30 minutes or until the butternut is tender.
Remove from the heat and blend using a stick blender until smooth then stir in the yoghurt and season (to taste).
Tip – for a richer, creamier taste use cream instead of yoghurt. There is no need to chop your vegetables perfectly as they will all be blended up at the end so a rough chop is fine!