Everyday healthy
Olive|September 2022
Lighter ideas for easy midweek meals and nourishing breakfasts to see you through the week
By Anna Glover
Everyday healthy

Miso butternut squash soup with tamari seeds

Tamari adds a deep savoury flavour to the seeds – great for snacking on. Make a batch for the next couple of days and refresh in the oven for scattering over salads.

SERVES 4 | PREP 20 MINS | COOK 40 MINS | EASY | LC GF 4

1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1kg butternut squash, peeled, deseeded and chopped into 2cm pieces 750ml vegetable stock, made with 1 stock cube 1 tbsp white miso 2 tbsp pumpkin seeds or squash seeds (washed and dried) 1 tbsp tamari 4 tbsp greek or dairy-free yogurt a handful of chives, chopped

1 Heat the oil in a large pan and fry the onion with a pinch of salt for 10 mins until translucent. Stir in the garlic and fry for a minute more until fragrant. Stir in the squash pieces and cover with a lid. Cook for 5-8 mins or until just starting to soften, then add the stock and bring to a simmer. Cook for 10-15 mins, covered, until the squash is tender.

2 Stir in the miso and remove the soup from the heat. Blend with a stick blender until smooth, then season well. Taste for miso, adding a little more depending on the strength of the brand used.

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