Roasted Squash Noodle Soup With Winter Vegetables

Total Time
2hrs 30mins
Prep 15 mins
Cook 2 hrs 15 mins

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.

Ingredients Nutrition


  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. 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. 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. Heat over medium heat to a simmer.
  5. In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
  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. 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. Boil the noodles in salted water and drain.
  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.