Everyday healthy

Lighter ideas for easy midweek meals and nourishing breakfasts to see you through the week

- By Anna Glover

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.