Exploring textures - Smooth butternut soup

Peel and chop the onion finely. Peel and crush the garlic.
Melt 1 tbps of butter in a large pot on medium heat.
Saute the onions and the crushed garlic. Add 1 tsp cinnamon as you work.

Add the butternut, but into cubes, to the pot.
Add 1 stock cube or gel stock pot.
Add 1 litre of hot water.
Bring the pot to a boil and simmer for 40 minutes.

Mash the cooked pumpkin in the pot with a potato masher.
Add the yogurt and stir it in.
Add salt to taste.

Scoop the pumpkin mixture into a blender and blend in batches until it is smooth.
You can also use a hand blender directly in the pot.
Serve with a swirl of cream and some bread