bohemianwanderer – Small moments often brighten our days, like bumping into a friend or spotting a cheeky parakeet. For me, the words “noodle soup” spark a special kind of joy. I love using whole butternut squash in recipes because it brings satisfaction and depth of flavor. This aromatic butternut squash and coconut noodle soup combines warmth and fresh, vibrant ingredients, making it perfect for a cozy meal.
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The soup features roasted butternut squash blended into a creamy base with coconut milk and a fragrant paste made from garlic, makrut lime leaves, lemongrass, and chillies. You can adjust the chillies based on your spice tolerance. Makrut lime leaves add a citrusy note and can be found fresh at most big UK supermarkets or frozen at Asian specialty stores. For a touch of umami, the recipe uses vegan fish sauce, with Thai Taste being a highly recommended brand.
This dish requires a blender and takes about an hour to prepare. It serves four people and offers a balanced mix of creamy, tangy, and spicy flavors. The finishing touch includes ramen noodles, fresh Thai basil, and a squeeze of lime to brighten the soup right before serving.
Step-by-Step Preparation and Serving Tips
Preheat your oven to 240°C (220°C fan)/475°F/gas 9. Place peeled and chopped butternut squash pieces on a lined baking tray. Drizzle with rapeseed oil and toss to coat evenly. Roast for 25 minutes until tender and slightly caramelized. Reserve about 20 pieces for garnish, and transfer the rest to a blender with 800ml of water. Blend until smooth and pour into a jug.
Without cleaning the blender, add garlic, lime leaves, lemongrass, onion, chillies, sun-dried tomato paste, salt, and 150ml of coconut milk. Blend to a smooth paste. Heat a large saucepan over medium heat, add the paste, and cook for 10 minutes, stirring frequently to develop flavor.
Add the pureed squash, remaining coconut milk, and agave syrup. Bring the mixture to a brief boil, then add vegan fish sauce to taste. Remove the pan from heat once you achieve your preferred seasoning balance.
Cook ramen noodles according to the package instructions. Drain and rinse the noodles under cold water to stop cooking and remove excess starch. Reheat the soup if necessary, then divide it into four bowls. Add noodles and top with reserved roasted squash pieces and fresh Thai basil leaves. Finish with a squeeze of lime juice to add freshness and acidity.
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This soup combines creamy richness with fragrant herbs and spices, creating a comforting dish for any season. Its vibrant flavors and simple preparation make it ideal for a satisfying weeknight dinner or a special gathering. Enjoy the balance of warmth, spice, and brightness in every slurp.
