Butternut Squash Curry Noodle Soup
This Butternut Squash Curry Noodle Soup has a coconut & red curry base and is filled with roasted purple cauliflower, tofu and rice noodles.
Equipment
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 553kcal | Carbohydrates: 58g | Protein: 14g | Fat: 32g