Skip to content
Sticky roasted squash and noodle soup recipe

Sticky roasted squash and noodle soup recipe

6 ratings

All the warmth and flavour of your favourite veggie Thai dish but healthier, this is a real treat for your tastebuds midweek or weekend. Set aside some roasted squash and make the squash and avocado rice bowls too – batch cooking at its best! See method

Ingredients

  • 5 tbsp reduced-salt soy sauce
  • 3 tbsp clear honey 
  • 2 limes, 1 juiced, 1 cut into wedges to serve​
  • 1 large butternut squash (about 1.5kg), peeled, deseeded and cut into 2cm cubes
  • 2 tsp vegetable oil
  • 2 shallots or 1 small onion, sliced
  • 3-4 tbsp Thai green curry paste
  • 400g tin reduced-fat coconut milk
  • 1 reduced-salt vegetable stock cube, made up to 600ml
  • 4 nests egg noodles
  • 4 spring onions, finely sliced​
  • 15g fresh coriander, leaves picked
1 of your 5 a day and a source of Vitamin A

Each serving contains

  • Energy

    1680kj
    399kcal     20%

  • Fat

    10g 14%

  • Saturates

    6g 29%

  • Sugars

    18g 20%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 64.2g Protein 10.1g Fibre 2.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Mix the soy sauce, honey and lime juice in a small bowl. Scatter the squash evenly over a large baking tray. Drizzle over the soy marinade and toss to coat each piece. Roast for 35-40 mins, turning a few times during cooking, until the squash is soft and coated in the sticky glaze. Keep an eye on it for the last 10 mins of cooking, as the sugar can catch. Set aside half (about 500g) for the Squash & avocado rice bowls; leave to cool, then store in the fridge.
  2. Meanwhile, heat the vegetable oil in a large saucepan over a medium heat and fry the shallots for 4-5 mins until soft. Stir in 3 tbsp Thai curry paste and cook for 1 min until fragrant. Pour in the coconut milk and stock and bring to the boil. Simmer for 5 mins, then taste and add another 1 tbsp curry paste if you prefer more spice.
  3. Meanwhile, cook the noodles to pack instructions and drain well. Divide the noodles between 4 bowls and stir through the remaining squash. Pour over the coconut broth, then scatter with the spring onions and coriander. Serve with lime wedges.

Cook once, eat twice tip: Use leftovers from this recipe for our Squash and avocado rice bowl.

See more Noodle recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.