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butternut squash miso soup

miso-easy | serves 2 | prep time 10 mins | cook time 45 mins

ingredients

  • 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
  • step 1

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

  • step 2

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

  • 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.

  • step 4

    Steam cook the Gyoza as per packet instructions.

  • step 5

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