Roasted Squash and Ginger Noodle Soup With Winter Vegetables Recipe (2024)

Tagging this recipe "Easy" is a misnomer. It may be fairly simple and forgiving in terms of technique and execution, but that's too much prep work and too many disparate steps resulting in too many dirty dishes to be labeled "Easy."

This was almost like a squash pho. We loved it! Next time I would char an onion in the oven and add that too, to make it even more pho-like. I loved that I could use whatever veggies we had on hand, and we used rice noodles from the pantry, not fresh, and they were fine. A great vegetarian recipe.

Made this today. Like all good pho, it took sometime. Definitely a project, but well worth it. Added some poached shredded chicken and, as someone suggested charred onion. Roasted all the other veggies. Didn’t need additional salt given there was two tbsp in the broth. Unique and delicious. Definitely enough for 6 hearty servings.

Used a pre-bagged organic root medley that I picked up in my local natural food store to make the stock. Roasted cauliflower, butternut squash and a small amount of brussel sprouts, seared crimini mushrooms, added boiled parsnips and carrots, then thinly sliced collards at the end. Used rice and bamboo ramen for the noodles. Really hearty and delish, but I agree that it was not “easy”. I would have said “moderate” because of the various stages, the various methods, the prep and clean-up time.

How much roasted squash goes into the broth and how much do you reserve for the soup?

Complex process, and two hours just to simmer the broth. The broth is interesting, rather mild. Anise is noticeable, but I wouldn’t have minded more ginger taste. Hard to keep everything warm til final assembly. Might try it again with finer noodles of some sort. Also, might cut the recipe to 1/3 rather than 1/2...we have extra noodles and broth.

The broth was very flavorful and a great base for a vegetarian soup. We halved the recipe and made the broth the day before which made this a quick meal on day two when all we needed was to prep our veggies and cook the fresh noodles.

I’ve made a good squash broth in the past with the squash peelings and guts (seeds with strings) and decided to do this here, saving all the squash chunks for eating. Roasted all together with the veggies to keep it simple: brussel sprouts, red radishes and turnips. Wishing I had celery root for contrast. You could probably add chopped kale too....

Throw the squash peels, seeds and strings into the pot for a richer stock.

I couldn’t bring myself to throw out all that good squash!!Going to see if I can turn it into another soup with coconut milk!

I added lemon juice to it and changed the vegetables based on what I had home and everyone at home loved it! Nourishing and delicious.

Tagging this recipe "Easy" is a misnomer. It may be fairly simple and forgiving in terms of technique and execution, but that's too much prep work and too many disparate steps resulting in too many dirty dishes to be labeled "Easy."

This was almost like a squash pho. We loved it! Next time I would char an onion in the oven and add that too, to make it even more pho-like. I loved that I could use whatever veggies we had on hand, and we used rice noodles from the pantry, not fresh, and they were fine. A great vegetarian recipe.