Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oil in a large saucepan and fry the onion with a pinch of salt for 10 minutes 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 minutes until just starting to soften, add the stock and bring to a simmer. Cook for 10-15 minutes, covered, until the squash is tender.
Remove the soup from the heat, blend with a stick blender until smooth, and season well.
Toast the seeds in a dry frying pan over a medium heat until starting to crack and sizzle. Transfer to a plate.
Ladle the soup into warmed bowls and add a swirl of yogurt to each. Top with the seeds, chives and a crack more black pepper.