Miso coated butternut squash get roasted in the oven until golden and caramelised to deepen its naturally sweet flavour. It then gets mixed into a highly fragrant, coconut milk soup with noodles and pak choi to create a nourishing meal that meat-eaters, veggies and vegans alike will love.
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Yields:
4
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Cal/Serv:
515
Ingredients
11/2Tbsp.
brown miso paste
1Tbsp.
runny honey
2Tbsp.
vegetable oil
400g
deseeded butternut squash (skin on), cut into 2cm pieces
1
onion, finely chopped
5
cm piece fresh root ginger, peeled and finely grated
2
-3tbsp Thai green curry paste, to taste, we used Blue Dragon
400g
tin coconut milk
200g
soba noodles, see intro
100g
sugar snap peas, roughly sliced
150g
pak choi or choi sum, thickly shredded
Juice 1 lime
Large handful coriander, finely chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a medium roasting
tin with baking parchment. In a small
bowl, whisk the miso, honey, 1tbsp oil
and some freshly ground black pepper
until combined. Empty the squash into
the roasting tin and mix through the
miso mixture, until coated. Roast for
30min, or until beginning to caramelise
around the edges.
Step 2Meanwhile, heat remaining 1tbsp oil in
a large pan over low heat and cook the
onion and a large pinch of salt for 10min,
until softened. Stir in the ginger, curry
paste, 1/2tsp salt (or to taste) and plenty
of freshly ground black pepper, and
cook for 1min, until fragrant.
Step 3Add the coconut milk and 800ml
water, increase heat to medium-high
and bring to the boil. Add the noodles,
cook for 3min, then add the sugar snap
peas and choi sum/pak choi, and
simmer for 2min, or until the noodles
and vegetables are tender.
Step 4Add the roasted squash, the lime juice
and most of the coriander to the pan.
Check seasoning. Ladle into 4 bowls and
garnish with remaining coriander. Serve.
For added protein, add cooked chicken, prawns or seared steak to your soup.
If cooking for vegetarians or vegans, choose a suitable curry paste.
You can use other noodles, if you fancy; just adjust cooking time as needed.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
