Creamy Butternut Squash and Coconut Noodle Soup
30 min4 servings
A fragrant Thai-inspired soup of roasted butternut squash simmered in coconut milk with curry, ginger and turmeric, served over egg noodles.
| prepBring a pot of water to a boil for the noodles | ||||||
| 45 ml vegetable oil | Heat oil, cook squash 5–7 min until golden | Season with salt, stir in curry paste, ginger & turmeric, cook 1 min | Add coconut milk, simmer covered 10–12 min until tender | Mash squash, add stock, fish sauce & brown sugar | Bring to boil, adjust seasoning & consistency | Divide noodles into bowls, ladle soup over, garnish |
| 1 to 1¼ pounds / 450 to 565 g peeled butternut squash, cut into 1-inch chunks | ||||||
| Salt | ||||||
| 2 tablespoons red or yellow curry paste | ||||||
| 1 (3-inch) piece ginger, grated (about 3 tablespoons) | ||||||
| 1 teaspoon ground turmeric | ||||||
| 2 (13-ounce / 400 ml) cans full-fat coconut milk | ||||||
| 2 to 3 cups / 480 to 720 ml vegetable or chicken stock | ||||||
| 2 teaspoons fish sauce or 1 tablespoon soy sauce | ||||||
| 2 tablespoons brown sugar | ||||||
| 225 g fresh or dried egg noodles (wide or thin) | Cook noodles per package directions | |||||
| Lime wedges, cilantro, thinly sliced shallots and chile oil, for serving | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.