Winter Squash Curry Noodle Soup

Adapted from Ruby’s Food

Ingredients

  • ½ butternut squash (or any winter squash), chopped

  • 1 can chickpeas, drained

  • 1 white onion, chopped

  • 2 cloves garlic, minced

  • 2 tsp grated ginger

  • 2 tbsp curry paste (any kind you like)

  • 2 tsp peanut butter or satay sauce

  • 1 can coconut milk

  • 300 ml vegetable stock

  • 2 nests noodles (rice or wheat both work)

  • Olive oil

  • Salt & pepper

Optional toppings: coriander, lime, chilli oil, or any winter veg you have on hand

Method

  1. Roast the squash
    Heat oven to 180°C (350°F). Toss the winter squash and chickpeas with olive oil, salt, and pepper. Roast for 40–45 minutes until the squash is tender and chickpeas are golden.

  2. Make the curry broth
    In a pot, gently cook the onion, garlic, and ginger in olive oil until soft. Stir in the curry paste and peanut butter. Add coconut milk and vegetable stock, season, and simmer for 5 minutes.

  3. Cook the noodles
    Prepare noodles according to the package instructions.

  4. Assemble
    Divide noodles into bowls, pour over the curry broth, and top with roasted winter squash and chickpeas. Finish with your favorite toppings.