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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
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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.