butternut squash miso soup
miso-easy | serves 2 | prep time 10 mins | cook time 45 mins
- 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
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.