Enter a hot noodle soup bowl that is all at once:
And still extremely delicious.
This roasted butternut squash and rice-noodle bowl fits the bill and the belly. Loaded with anti-inflammatory turmeric; warming ginger; and immune supportive garlic, you’re body is getting a great balance of nutrients to deal with the changing season.
Experiment with your noodle of choice – 100% buckwheat noodles work well too, as does just regular boiled quinoa. Spiralized zucchini will up the veg game and be deliciously light. Also feel free to use other varieties of pumpkin / squash according to your taste, and what’s available at your supermarket or local farmers market.
1/2 medium sized butternut squash, peeled and cubed
1 medium carrot, scrubbed & cut into 1 inch pieces
1 small onion, diced
1 tbsp of coconut oil or ghee
1 clove of garlic, minced
1 inch piece of ginger, peeled & minced
1-2 tsp ground turmeric
sea salt and pepper to taste
2-3 cups organic bone broth / vegetable broth
8 oz buckwheat noodles (or noodle of choice)
1. Roast the cubed butternut squash and 1 inch carrots (sprinkled with turmeric and cumin, sea salt and coconut butter)
2. For the broth: Melt coconut oil or ghee in a skillet. Add diced white onions, minced garlic and ginger in to the skillet. Add 2 tbsp of turmeric and stir for a few minutes. Slowly add a litre of organic chicken bone broth and allow to simmer for 10 minutes.
3. Prepare grain or noodle of choice (buckwheat noodles, brown rice noodles, quinoa) according to the package.
4. Place butternut squash and carrots in two bowls, top with noodles and pour over the broth.