yours & ours
butternut squash miso soup.jpeg

butternut squash miso soup

you will need

  • 1 itsu miso'easy chilli miso sachet
  • 6 itsu vegetable fusion gyoza
  • 1 butternut squash [skin on, thinly sliced into 1cm half-moons]
  • 2 garlic cloves
  • 15g peeled ginger
  • 2 shallots
  • 1.2 tsp chilli flakes
  • 300ml water
  • 2 pinches pumpkin seeds

let's get cooking

  1. step 1

    Roast the butternut squash until caramelised and soft [about 25-30 mins at 200 degrees]

  2. step 2

    Fry the finely diced garlic, ginger & shallots until soft with the chilli flakes.

  3. step 3

    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.

  4. step 4

    Steam cook the Gyoza as per packet instructions.

  5. step 5

    Serve your soup in two bowls, top with gyoza and a sprinkle of pumpkin seeds.