Creamy Spicy Butternut Squash Ramen in Thai Peanut Broth

Step 1

Preheat the oven to 400°F (200°C). Toss the squash with olive oil, salt, and black pepper. Roast for 25–30 minutes, until tender and caramelized.

Step 2

Heat the sesame or neutral oil in a large pot over medium heat. Sauté the onion until softened, then add the garlic and ginger and cook for 1 minute.

Step 3

Stir in the red curry paste and cook for 1–2 minutes. Add the roasted squash and vegetable broth, bring to a gentle simmer, and cook for 5 minutes.

Step 4

Blend until completely smooth and creamy. Return the broth to the pot and stir in the coconut milk, peanut butter, soy sauce, maple syrup or agave, rice vinegar, and lime juice.

Step 5

Add chili flakes or chili paste to taste and simmer gently for 5–10 minutes. Thin with broth or water if needed and adjust the soy sauce, lime, sweetness, spice, and salt.

Step 6

Cook the ramen noodles separately according to the package instructions. Drain and divide among bowls.

Step 7

Ladle the hot broth over the noodles and top with green onions, peanuts, fresh chili, chili oil, optional cilantro, and optional lime.