Roasted Squash Noodle Soup With Winter Vegetables

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.

• Ready In: 2 hrs 30 mins
• Serves: 6-8

Ingredients

• 5  lbs  butternut squash, peeled
•  vegetable oil
• 4  inches fresh ginger, cut in half horizontally
• 10  green cardamom pods
• 5  star anise
• 2  cinnamon sticks, 3 to 4 inches long
• 1  tablespoon fennel seed
• 1  tablespoon  coriander seed
•  salt
• 6 -8  cups  mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms)
• 1  lb  lo mein noodles
•  sriracha sauce or   chili oil, for serving

Directions

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.