Mash the squash in this ramen into the base to make a lovely creamy soup with a hint of sweetness. Top with purple sprouting broccoli or any veg you have in the fridge
Prep:15 mins
Serves 2
200g pack of chopped butternut squash100g purple sprouting broccoli3 garlic cloves, unpeeled and lightly bashed1 tbsp vegetable oil½ tbsp white miso1 tbsp peanut butter1 tsp reduced-salt soy sauce700ml low-salt vegetable stock150g wholemeal egg noodles2 eggs, soft-boiled (for 7 mins)5g coriander, roughly chopped, or leaves picked1 red chilli, sliced
STEP 1Heat the oven to 220C/200C fan/gas 7. Spread the butternut squash, broccoli and garlic cloves across a large baking tray lined with baking parchment, then drizzle with the vegetable oil and season well. Roast for 20-25 mins until cooked through and charring around the edges.STEP 2Put half of the butternut squash in a medium bowl and squeeze out the roasted garlic from the skins into the bowl. Leave the broccoli in the oven to keep warm. Mash the squash and garlic well with a fork or potato masher until a rough paste forms. Whisk in the miso, peanut butter and soy sauce until smooth.STEP 3Heat the stock in a large pan until boiling, then whisk in the butternut squash and miso mixture. Bring to
a simmer and add the noodles. Cook for 3-4 mins until just tender.STEP 4Split the soup and noodles between two bowls, then top with the remaining half of the butternut squash, the broccoli, halved soft-boiled eggs, coriander and sliced chilli. Grind black pepper over the eggs, if you like.
