Thai Squash Wonton Soup

By Food52
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1/2 butternut squash (including seeds if you like)

olive oil, salt, pepper

1/2 onion, chopped

1 stalk celery, finely chopped

1 large clove garlic, finely chopped

1 tablespoon grated/minced ginger

1 lemongrass stalk, bashed, ends removed and finely chopped

1/2 red chilli (I only used 1/2 because my chillis are really hot you can use more)

a handful of coriander, stalks chopped separately

salt & pepper

1 tablespoon cornflour

some breadcrumbs if the mixture is very wet (panko are best)

wonton wrappers (defrosted at room temp. Keep covered or they will dry out)

1 egg, beaten for brushing

5 small bowls of vegetable stock (use the bowl you are serving in to get the correct amount plus 1 extra for luck)

1 tablespoon white miso paste

2 tablespoons soy sauce

1 tablespoon Shaoxing rice wine

a few drops of sesame oil

1 teaspoon minced ginger

1/2 red chilli, finely chopped plus extra for garnish

some shredded cabbage, a handful

1 garlic chive or spring onion, finely sliced, plus extra for garnish

1 tablespoon chopped coriander plus leaves to garnish

12 wontons (3 per person) see recipe above

roasted pumpkin seeds (see above) optional

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