Roasted Squash and Ginger Noodle Soup With Winter Vegetables
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 5pounds peeled winter squash, like butternut or kabocha
- Vegetable oil
- 1large knob fresh ginger, about 4 inches long, cut in half horizontally
- 10green cardamom pods
- 5star anise
- 2cinnamon sticks, 3 to 4 inches long
- 1tablespoon fennel seeds
- 1tablespoon coriander seeds
- Salt
- 6 to 8cups mixed winter vegetables, like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms
- 2pounds thin fresh noodles, like lo mein or tagliarini
- Sriracha or chili oil for serving
Nutritional analysis per serving (8 servings)
550 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 102 grams carbohydrates; 9 grams dietary fiber; 8 grams sugars; 18 grams protein; 1172 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 4 pounds squash into large chunks. Cut remaining pound into ½-inch dice.
- Step 2
Heat oven to 375 degrees. On a lightly oiled baking sheet, place ginger and diced squash. Bake until soft, about 20 minutes, turning ginger and squash pieces halfway through the cooking.
- Step 3
Transfer ginger to a stockpot and reserve roasted squash. Add squash chunks to pot. Add cold water to cover by two inches, turn heat to medium, and heat to a bare simmer. The surface of the liquid should steam but never boil.
- Step 4
In a hot skillet, toast all spices until lightly browned and fragrant. Add to pot along with 2 tablespoons salt. Cook slowly until squash is very soft, about 2 hours.
- Step 5
Meanwhile, prepare the winter vegetables, cut bite size, until just tender, blanching wax beans, chard or radishes; roasting brussels sprouts or cauliflower; or searing mushrooms.
- Step 6
When broth is done, pour it through a strainer and lightly press on squash chunks to release all the liquid. Discard contents of strainer. Season broth to taste with salt.
- Step 7
Boil noodles in plenty of salted water, then drain. Divide among 6 to 8 bowls. Divide roasted squash pieces and cooked vegetables on top of noodles. Ladle in broth just to cover noodles and serve immediately.
Private Notes
Comments
Tagging this recipe "Easy" is a misnomer. It may be fairly simple and forgiving in terms of technique and execution, but that's too much prep work and too many disparate steps resulting in too many dirty dishes to be labeled "Easy."
This was almost like a squash pho. We loved it! Next time I would char an onion in the oven and add that too, to make it even more pho-like. I loved that I could use whatever veggies we had on hand, and we used rice noodles from the pantry, not fresh, and they were fine. A great vegetarian recipe.
This was pretty good. It did require multiple preps on the veg, but I put all of it in the oven except the mushrooms, which I sautéed in butter. We enjoyed it. But, I'd do a few things differently next time.
Brussels sprouts or cauliflower, not both. More mushrooms. More squash. Might try to add very thinly sliced chicken breast to cook right in the bowl of hot broth.
I was craving a fall soup and this fit the bill. I made a veggie stock then added the roasted squash. Misread the instructions but it came out great Toasted the spices and ground them up. Added to the soup. Threw in a can of garbanzo beans, green beans and chard. Next time I’ll make the roasted veggies.
Made this today. Like all good pho, it took some time. Definitely a project, but well worth it. Added some poached shredded chicken and, as someone suggested charred onion. Roasted all the other veggies. Didn’t need additional salt given there was two tbsp in the broth. Unique and delicious. Definitely enough for 6 hearty servings.
Used a pre-bagged organic root medley that I picked up in my local natural food store to make the stock. Roasted cauliflower, butternut squash and a small amount of brussel sprouts, seared crimini mushrooms, added boiled parsnips and carrots, then thinly sliced collards at the end. Used rice and bamboo ramen for the noodles. Really hearty and delish, but I agree that it was not “easy”. I would have said “moderate” because of the various stages, the various methods, the prep and clean-up time.
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