Butternut Squash Miso Soup With Vegetable Gyoza

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.
Serves 2
Total Time
50 Minutes
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
Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Step 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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