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  • Olive Magazine

    Everyday healthy

    Aug 11, 2022 4 minutes
    Recipes ANNA GLOVER
    Photographs TOM REGESTER

    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 |

    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

    Heat the oil in a large

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