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    You are in: Home / Recipes / Roasted Squash Noodle Soup With Winter Vegetables Recipe
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    Roasted Squash Noodle Soup With Winter Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    15 mins

    2 hrs 15 mins

    threeovens's Note:

    Roasted squash and winter vegetables (such as wax beans, chard, radishes, brussels sprouts, cauliflower, or mushrooms) are served on a bed of noodles, then covered with a broth also made of squash and infused with roasted ginger and aromatic spices. Adapted from Chef Michael Hodgkins, Hung Ry, Manhattan. The original recipe uses 2 pounds of noodles, but I think that is too much, so use your discretion.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.
    2. 2
      Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.
    3. 3
      Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.
    4. 4
      Heat over medium heat to a simmer.
    5. 5
      In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
    6. 6
      In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).
    7. 7
      Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.
    8. 8
      Boil the noodles in salted water and drain.
    9. 9
      To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.

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    Nutritional Facts for Roasted Squash Noodle Soup With Winter Vegetables

    Serving Size: 1 (465 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 659.1
     
    Calories from Fat 221
    33%
    Total Fat 24.5 g
    37%
    Saturated Fat 3.5 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 594.7 mg
    24%
    Total Carbohydrate 104.3 g
    34%
    Dietary Fiber 16.1 g
    64%
    Sugars 12.4 g
    49%
    Protein 14.6 g
    29%

    The following items or measurements are not included:

    fresh ginger

    green cardamom pods

    star anise

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