Roasted Squash Noodle Soup With Winter Vegetables Recipe

Name: Roasted Squash Noodle Soup With Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs butternut squash, peeled; vegetable oil; 4 inches fresh ginger, cut in half horizontally; 10 green cardamom pods; 5 star anise; 2 cinnamon sticks, 3 to 4 inches long; 1 tablespoon fennel seed; 1 tablespoon coriander seed; salt; 6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms); 1 lb lo mein noodles; sriracha sauce or chili oil, for serving

Servings: persons

5 lbs butternut squash, peeled
vegetable oil
4 inches fresh ginger, cut in half horizontally
10 green cardamom pods
5 star anise
2 cinnamon sticks, 3 to 4 inches long
1 tablespoon fennel seed
1 tablespoon coriander seed
salt
6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms)
1 lb lo mein noodles
sriracha sauce or chili oil, for serving

1
Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.
2
Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.
3
Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.
4
Heat over medium heat to a simmer.
5
In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
6
In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).
7
Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.
8
Boil the noodles in salted water and drain.
9
To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.

4690

kcal

Calories

463

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lbs butternut squash, peeled, vegetable oil, 4 inches fresh ginger, cut in half horizontally, 10 green cardamom pods, and more.

Yes, Roasted Squash Noodle Soup With Winter Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Squash Noodle Soup With Winter Vegetables

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