Stir fry finely chopped (half) butternut squash and one zucchini in olive oil. Add vegetable stock broth (about one cup), one whole garlic clove, sliced onion, ginger, cumin, salt, chilli flakes, black pepper, parsley, (half) lemon juice. Cook for 10 minutes. Remove the garlic and excess water, mix the soup in a food processor together with 500 gr low-fat yogurt. Serve with a tsp olive oil.
Cook Giovanni Rana pumpkin ravioli and serve with Weight Watchers Tikka Masala sauce.