Roasted Squash Noodle Soup With Winter Vegetables

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!