Butternut Squash Miso Soup With Vegetable Gyoza

Pre-heat the oven to 200°C and line a baking tray with a piece of baking paper.

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.

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.

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.

Steam cook the Itsu vegetable fusion gyoza as per packet instructions.

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.