Butternut Squash Miso Soup With Vegetable Gyoza | sheerluxe.com
On a chilly Spring evening, there's still nothing better than a warming soup. This miso version has an added Asian twist in the form of vegetable gyoza, for extra flavour.
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Total Time: 50 Minutes
Serves 2


  • 700g of butternut squash (skin on, thinly sliced into 1cm half-moons)
  • 4 tbsp of vegetable oil
  • 2 garlic cloves, finely diced
  • 15g of ginger, finely diced
  • 2 shallots, finely diced
  • ½ tsp of chilli flakes
  • 300ml of water
  • 1 Itsu traditional miso‘easy sachet
  • 6 Itsu vegetable fusion gyoza
  • Fresh coriander, to serve (optional)
  • Pumpkin seeds, to serve (optional)
  • More chilli flakes


  1. Pre-heat the oven to 200°C and line a baking tray with a piece of baking paper.
  2. Wash the squash and cut it into 1cm slices (half-moons). Place on the lined tray and mix with the half the olive oil and season with salt and pepper. Bake for about 25-30 minutes, until caramelised and soft. Make sure to turn the pieces halfway through cooking.
  3. Heat the rest of the oil in a pan, add the diced shallots, chopped garlic, ginger and chilli flakes. Continue to cook for around 5 minutes until the shallots are soft.
  4. Leave the two roasted squash slices for garnish. In a pan, combine the rest of the roasted squash with the shallot mix, water and itsu miso’easy traditional. Bring to the boil and puree until smooth using a hand-blender.
  5. Steam cook the Itsu vegetable fusion gyoza as per packet instructions.
  6. To plate up place a ladle of the miso butternut soup in a bowl, divide and place the vegetable gyoza onto the soup, garnish with remaining roasted squash slices, pumpkin seeds, chilli flakes and coriander.

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