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Butternut Squash Curry Noodle Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 350
A flavorful and hearty vegan soup combining roasted butternut squash, cauliflower, and tofu in a spicy coconut curry broth, served over rice noodles.

Ingredients

Vegetables

  • 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 salt and pepper
  • 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 (vegan chicken broth)
  • 2 tablespoons low sodium soy sauce
  • 1 block firm tofu (drained, pressed & cubed)
  • 2 handfuls chopped greens (kale)
  • 1 lime juiced
  • 8 ounces vermicelli rice noodles (dry)

For serving

  • to taste cilantro, serrano peppers, lime wedges (for serving)

Instructions 

  • Roast squash, cauliflower, onion, and garlic on a baking sheet at 425°F for 20-30 minutes. Cool slightly.
  • Blend roasted vegetables with coconut milk and curry paste until smooth.
  • Simmer the blended mixture with broth, soy sauce, tofu, and cauliflower for 20 minutes. Add greens and lime juice before serving.
  • Cook rice noodles according to package, then drain and rinse.
  • Serve noodles in bowls, ladle soup over, and garnish with cilantro, peppers, and lime wedges.

Notes

Roasting vegetables enhances flavor; adjust curry paste for spice preference.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: fusion
Keyword: Curry, Soup, Vegan