This Butternut Squash Curry Noodle Soup has a coconut & red curry base and is filled with roasted purple cauliflower, tofu and rice noodles.
Talk about the ultimate fall recipe! This curry noodle soup is what fall dreams are made of. The base is a combo of roasted butternut squash, onions & garlic that is blended up with red curry paste and coconut milk. It is combined with broth and brought to a boil before adding cubed tofu and roasted purple cauliflower. Then it is served up with thin rice noodles for the perfect bowl!
How to Make the Base
The butternut squash is what gives this curry a super creamy texture. On one side of a baking sheet, the squash is roasted with onions, garlic, salt, pepper & curry powder. On the other side of the baking sheet purple cauliflower is tossed in the same seasonings. Everything is roasted together for 30 minutes.
Remove the baking sheet from the oven and let it cool slightly. Add the squash, onions & garlic to a food processor with red curry paste and coconut milk. Blend until smooth.
Heat some sesame oil in a stock pot and add ginger, the squash puree, broth and soy sauce. Drop in the cubed tofu and the roasted cauliflower and let everything simmer for 20 minutes. Right before serving drop is some chopped greens and squeeze in some lime juice.
How to Serve
While the curry is simmering, prep the rice noodles. I LOVE using vermicelli rice noodles in noodle soups. They have the best texture and they can be cooked ahead of time. I DO prefer to keep them separate from the curry so that they don't absorb all of the broth.
To serve, ladle the curry into bowls and add some of the rice noodles. Top with cilantro and serrano peppers and serve with extra lime wedges on the side.
The thing I love about this soup is that the broth is extremely flavorful, the veggies & tofu make it filling and the noodles are the cherry on top. This also makes the best leftovers!
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Did you Make this Recipe?
If you made this Butternut Squash Curry Noodle Soup I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Butternut Squash Curry Noodle Soup
- 2 cups butternut squash cubed
- 1 small yellow onion quartered
- 5 cloves garlic peeled
- 1 head purple cauliflower cut in florets
- 3 tablespoons olive oil
- 2 teaspoons curry powder
- salt and pepper to taste
- 1 15-ounce can coconut milk
- 2-3 tablespoons red curry paste to taste
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger finely diced
- 3 cups broth I used vegan chicken broth
- 2 tablespoons low sodium soy sauce
- 1 block firm tofu drained, pressed & cubed
- 2 handfuls chopped greens I used kale
- 1 lime juiced
- 8 ounces vermicelli rice noodles dry
- cilantro, serrano peppers, lime wedges for serving
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. To one half of the baking sheet add the squash, onions and garlic. To the other half add the cauliflower. Toss the veggies with oil, curry powder, salt and pepper - keeping the veggies on separate sides. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes. Remove from the oven and allow to cool slightly.
- To a food processor add the squash, onion, garlic, coconut milk and red curry paste. Blend until smooth.
- Heat the sesame oil in a stock pot and add the ginger. Cook for 30 seconds. Add the blended squash mixture, broth, soy sauce, tofu and cauliflower to the pot. Bring to a boil, lower heat and simmer for 20 minutes. Stir in the greens and lime juice before serving.
- Meanwhile, cook the rice noodles according to the package instructions in a separate pot. Drain and rinse with cold water.
- To serve, add noodles to each bowl and ladle the soup over them. Top with fresh cilantro and serranos. Serve with lime wedges on the side.