Carefully cut the butternut squash in half, remove the seeds and place skin side down on a baking tray. Bake in the oven at 180 degrees for around 40 minutes until soft and golden.
Meanwhile, place the onion, garlic and chilli into a saucepan with a little low calorie cooking spray. Cook until soft and add the cumin, turmeric and cinnamon. Add the passata, season and stir well.
Once the butternut squash is cooked, spoon the flesh out of the skin and add to the curry sauce. Mix well to break up the squash and pour into a blender with the stock. Blitz until smooth and silky.
Serve with a dollop of fat free natural yoghurt, 1/2 tablespoon of pumpkin seeds and a sprinkle of coriander - or whatever garnish takes your fancy!