Here is the perfect fall recipe! Butternut Curry Ginger Ramen Soup! Butternut squash is one of my all time favorite soups and favorite vegetable! This Butternut Curry Ginger Ramen soup kicks it up a knot! It’s creamy and flavorful along with gluten free and vegan!

If you prefer just curry ginger butternut squash soup without the ramen noodles, simply omit the last step!

This year I grew a bunch of butternut squash! I’m super happy about it because they stay good all winter without any refrigeration! I keep them in boxes in my garage!

If you’ve never grown your own butternut squash, also known as winter squash, it’s so easy to grow an abundance of! All you do is water them all summer and they grow and grow until it starts to get really cold in the fall. The plant starts to die and the squash are ready to cut and store! So easy and so good all winter!

Making The Soup

Start by preparing your butternut squash. Peel it and cube it. I find it easiest to peel my squash with a sharp knife rather than a peeler.

Home grown organic butternut squash ready to be made into soup!

Heat avocado oil and vegan butter in a dutch oven or soup pot of your choice. Add diced onion, butternut squash, garlic, and if using fresh ginger add it now. Cook until onions start to soften. Add curry and salt cook until fragrant only a few minutes.

Squash, onions, garlic, ginger, and curry!

Next, add vegetable broth. Imagine vegetable broth is my favorite! It is so good! If you haven’t had it yet, you must give it a try!

Bring the soup to a simmer and stir. Continue to cook until squash is softened. Turn off heat and blend until smooth. I use an immersion blender.

Once smooth, bring to a simmer again and add two brown rice ramen noodle squares to soup. Boil according to directions on package.

Finally, it will be ready to serve as soon as the ramen is done cooking. Garnish options: cilantro, green onions, coconut cream, coconut milk, vegan sour cream, or kelp seasoning.

This soup will warm the soul on a cool fall or winter day and it is so easy to make! It is full of warmth and healthy goodness.

If you enjoyed this recipe follow my Fall Recipes Board On Pinterest!

Ingredients I Use!

Here I have linked some products you may want for this recipe!

This does contain affiliate links at no extra cost to you! It only helps me run my website! Thank you! Please click here for more info.

If you make this soup or plan to I would love to hear from you! What do think? Have you had a soup similar before?

Butternut Curry Ginger Ramen Soup

This warm soup is full of flavor and creaminess. It is sure please any squash lover! Gluten free and vegan!

5 from 8 votes

Print Recipe Pin Recipe

Ingredients

1 med-lg butternut squash cubed
1 onion diced
4 cloves garlic minced
5-6 cups vegetable broth
1 tbsp curry powder
1 tsp fresg ginger minced
3/4 tsp salt
1 tbsp avocado oil
2 tbsp vegan butter
2 squares brown rice ramen noodles

Instructions

Heat oil and butter in a dutch oven. Add onion, garlic, ginger, and butternut squash. Cook until onions soften. Add curry powder and salt and stir until fragrant about 2-3 minutes.
Pour in vegetable broth and bring to a simmer. Continue to cook until squash is soft. Turn off heat and blend with an immersion blender until smooth.
Put back on heat, once boiling add ramen noodles and cook according to package. Once noodles are done cooking remove from heat and serve.
Garnish with any of the following: cilantro, green onions, coconut cream, vegan sour cream, or kelp seasoning.

Happy Cooking Cozy Foods!