Creamy One Pot Coconut Butternut Squash Ramen

Butternut noodles in a bowl, with chopsticks.

No ratings yet

Creamy One Pot Coconut Butternut Squash Ramen

This cozy butternut squash ramen is everything I want on a weeknight - creamy, a little spicy, with sweet roasted squash blended straight into the broth. You get this gorgeous Asian-fusion base of gochujang and peanut butter, all swirled into a silky coconut broth that clings perfectly to every noodle. And, it all comes together in one pot for ease.

If you don't want to roast your own squash, use 1 1/2 cups of canned, plain pumpkin puree instead.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: asian

Keyword: noodle soup, ramen soup

Servings: servings

Calories: 575kcal

Author: Kate Phillips

Ingredients

For the roasted squash -

1 medium butternut squash
1 tablespoon olive oil
Pinch of salt

For the ramen broth -

2 oz Spanish chorizo, diced (optional) (50g)
1 inch piece of ginger grated
3 garlic cloves crushed
2 teaspoons ground turmeric
1 can of coconut milk (13.5oz or 400ml)
3 tablespoons gochujang paste
2 tablespoons peanut butter (ideally natural peanut butter, with only peanuts and salt in the ingredients list)
2 tablespoons light soy sauce
2 teaspoons fish sauce optional, or use more soy sauce for vegetarian
3 cups chicken or vegetable stock
2 heads of bok choi sliced
Juice of 1/2 lime
For the noodles -
10 oz dried noodles (instant ramen bricks, udon, or egg noodles are best) (300g)

To serve (optional) -

Chili crisp (try this 30 minute chili oil)
Fresh cilantro
Sliced scallions
Sesame seeds
Crispy fried onions

Instructions

Roast the butternut squash. Heat your oven to 425°F (220°C fan). Slice the squash in half lengthwise and scoop out the seeds. Drizzle the exposed squash flesh with the olive oil and sprinkle with salt. Roast, cut-side down, on a parchment paper-lined baking sheet for 30 minutes, until soft and tender. You should be able to easily pierce the squash with a knife.
Cook the chorizo (optional). While the squash roasts, set a large, high-sided skillet or pot over medium heat, then add the diced chorizo. Cook, stirring, for a few minutes, until it releases oil and gets lovely and crispy. Remove the chorizo from the pan and set aside.
Build the broth. To the same pan, add a little drizzle of oil, then add the ginger, garlic, and ground turmeric. Cook, stirring, for a minute, then add 3 tablespoons of gochujang paste, 2 tablespoons of peanut butter, 2 tablespoons of light soy sauce, and 2 teaspoons of fish sauce. Stir for another few minutes, until it forms a thick paste.
Add coconut milk and stock. Pour in the coconut milk and 3 cups of chicken stock, then use a whisk to mix the paste into the liquid to form a lovely creamy broth. Stir, reduce the heat, and bring to a simmer.
Add the roasted squash. Scoop the roasted squash flesh out of its skin and add to the broth. Stir through, breaking the flesh up with your spoon and spatula. Return to a simmer for five minutes.
Blend the broth. For ease, use an immersion blender directly in the pot to blend the broth into a silky smooth soup. Or, for a slightly more velvety texture, transfer to a stand blender.
Cook the noodles and bok choi. I like to cook the noodles straight in the broth because I like the ramen more saucy than soupy - but if you prefer a soupier ramen, cook the noodles separately, drain, then divide between serving bowls. Use the packet instructions as your guide here. Halfway through the noodle cooking time, add the bok choi to the broth and stir through to gently cook.
Finish and serve. Taste, then add the lime juice and any extra seasoning if you think it needs it (I sometimes add a little extra fish sauce). Divide the noodles and broth between bowls, then add your desired toppings. Serve while hot and enjoy.

Notes

CUBED SQUASH OPTION: You can roast peeled, cubed squash (or pumpkin) at 425°F (220°C) for 20 to 25 minutes, until they're soft and lightly golden, then continue with the recipe. Or, you can boil them if you like - 12 to 15 minutes in well-salted water works well. Boiling won't give you the same deeply caramelized flavor, but it can be a convenient way to prepare the squash.

PREP AHEAD: It's best to roast the squash, then make the ramen broth and store it in the fridge for up to three days, until you're ready to serve. You can then cook the noodles fresh and combine them with the broth. If you cook the noodles and store them in the broth, you'll find they end up quite soggy and will absorb the sauce, so I wouldn't recommend it.

INGREDIENT NOTES: You can use any noodles you like here - instant ramen bricks, egg noodles, udon noodles, even spaghetti. Skip the chorizo if you like and throw in shredded rotisserie chicken (or leftover herby roast chicken or Thanksgiving turkey), or use frozen shrimp (you can throw them straight into the broth), or any other protein of your choice. Swap the bok choi for another leafy green, like spinach. Reduce the amount of gochujang paste if you're worried - the coconut and squash mellow the broth out - but if you're sensitive to spice, start with 2 tablespoons.

FREEZER INSTRUCTIONS: The broth freezes well - for up to three months. I don't recommend freezing the noodles in the broth as they'll end up quite mushy when they defrost. It's best to cook fresh noodles to enjoy with the broth.

MAKE THE BROTH THICKER OR THINNER: For a thicker, creamier ramen, either reduce the stock slightly or cook the noodles directly in the sauce (as I prefer to do). This thickens the sauce perfectly. If you'd like the broth thinner, add a little more stock and cook the noodles separately. This keeps the broth more soup-like, rather than a thick sauce.

Nutrition