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Hey friends!
Craving something warm and comforting? I’ve got the perfect recipe for you!
Today, I’m sharing my delicious butternut squash noodle soup.
It’s packed with flavor, cozy vibes, and just the right amount of spice.
Plus, it’s a great way to sneak in some veggies!
Grab your apron, and let’s dive into this bowl of goodness!
Suggestions for Ingredient Substitution
Butternut squash can be replaced with pumpkin or sweet potato for similar texture and nutritional value. Both alternatives offer comparable sweetness and fiber content, with minimal adjustments needed in cooking time. Coconut milk can be substituted with almond milk or cashew cream for a nut-based option. Use the same amount, but consider adding a tablespoon of oil to maintain richness. For a lower-carb alternative, replace rice noodles with spiralized zucchini or shirataki noodles. Zucchini noodles require less cooking time, while shirataki noodles need thorough rinsing before use. These substitutions accommodate various dietary preferences while preserving the soup’s overall flavor profile and consistency.
Preparation Time | 15-25 minutes |
Cooking Time | 50-65 minutes |
Total Time | 65-90 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 30-35 g
- Fat: 45-50 g
- Carbohydrates: 80-90 g
Ingredients
- 2 cups butternut squash
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 head purple cauliflower
- 1 block tofu
- 4 ounces rice noodles
Step 1: Prepare and Roast the Butternut Squash
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet.
Roast in the oven for 30-40 minutes, or until the squash is tender when poked with a fork.
Step 2: Prepare and Roast the Cauliflower
While the squash is roasting, chop the purple cauliflower into florets.
Toss the florets with olive oil, salt, and pepper, ensuring they’re well-coated.
Spread the cauliflower florets on a separate baking sheet and roast in the oven for 20-25 minutes, or until they are golden brown and tender.
Step 3: Blend the Butternut Squash Soup Base
Once the butternut squash is cooked and slightly cooled, scoop the flesh into a blender.
Add coconut milk, red curry paste, vegetable broth, and a squeeze of lime juice to the blender with the squash.
Blend until the mixture is smooth and creamy.
Step 4: Cook the Rice Noodles
In a separate pot, bring water to a boil and cook the rice noodles according to the package instructions.
Once cooked, drain the noodles thoroughly and set them aside.
Step 5: Combine and Heat the Soup
In a large pot, pour in the blended butternut squash mixture.
Adjust the consistency by adding more vegetable broth if necessary.
Stir in the roasted cauliflower and cooked rice noodles, combining all ingredients well.
Heat the soup over medium heat until it is thoroughly warmed.
Step 6: Serve and Enjoy
Once the soup is heated through, serve hot.
You can garnish with fresh herbs or lime wedges for additional flavor and presentation.
Enjoy your delicious butternut squash and cauliflower soup!