Blast the frozen squash in the microwave for 5 minutes, until defrosted and softened. (If it still feels frozen, give it another minute or so).
Meanwhile, spoon your cream cheese and yogurt into a blender.
Add your salt & pepper, and some fresh chopped chives.
Once your squash is hot, but not mushy, drain off any excess water.
Then, simply blend until smooth, stopping to scrape down the sides of the blender if you need.
Nutritional Information per serving: Calories: 93 Protein: 4g / Carbohydrate: 17g / Fat: 1g / Fibre: 3g
You can flavour this however you like! I like chives, but wholegrain mustard and honey is also incredible.