miso’easy chilli miso
31 / 14 kcal
prep time 10 mins
cook time 45 mins
Roast the butternut squash until caramelised and soft [about 25-30 mins at 200 degrees]
Fry the finely diced garlic, ginger & shallots until soft with the chilli flakes.
Leave 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 sachet. Bring to the boil and puree until smooth using a hand-blender.
Steam cook the Gyoza as per packet instructions.
Serve your soup in two bowls, top with gyoza and a sprinkle of pumpkin seeds.