Ramen noodle butternut squash tomato soup is the perfect comforting fall soup. Is exploding with flavor and will warm you right up!
Beer There are a few reasons that I chose to pair this soup recipe with a spiced or pumpkin ale. First of all, the sweetness you tend to get with a spiced ale will cut through some of the heat in this recipe. It will also tone down the acidity of the tomatoes. The butternut squash does a pretty good job with this, but it doesn’t hurt to add some extra sweetness. Lastly, I love spiced ales with butternut squash. They tend to go hand and hand, and it definitely works with this soup. If you are looking for a pairing a little less on the pumpkin, then go with a brown ale. It’s also a superb pairing.
A Fall Feast When I created this recipe, I had the vision of a fall feast in mind. I would start the meal with this soup. Serve it in smaller portions (1 cup or so), so that your guests don’t fill up on this delicious soup! The second course would be all about meat. A heavier, meatier dish is what I had in mind. I really like this braised leg of lamb served with buttery potatoes for the main course. I would finish things off with more fall flavors and serve this spiced sweet potato bread.
Ramen Noodle Butternut Squash Tomato Soup
- 2 tbsp olive oil
- 1 medium yellow onion diced
- 2 stalks of celery diced
- 3 cups butternut squash cubes
- 3 cloves of garlic minced
- 1 tbsp fresh sage finely chopped
- 1 tbsp fresh thyme finely chopped
- 1/2 tsp crushed red pepper
- 6 cups vegetable broth
- 14 oz can diced tomatoes drained
- 1 cup heavy cream
- 9 oz packaged ramen cooked per manufacturer's instructions
- Garnish: microgreens, drizzle of heavy cream, toasted pumpkin seeds
- In a large dutch oven, set over medium heat, heat the oil. Add the onion, celery, and butternut squash. Cook for about 8 minutes or until the onion and celery are tender. It is OK if the butternut squash is still a bit hard. Add the garlic, sage, thyme, crushed red pepper, and a dash of salt and black pepper. Stir and cook for an additional 2 minutes or until fragrant.
- Add the vegetable broth and diced tomatoes. Bring to a boil and then lower the heat so that the soup is simmering. Simmer for 10-15 minutes or until the butternut squash is tender.
- Taking an immersion blender, blend the soup until smooth. Alternatively you may use a regular blender. If you plan on using a regular blender, work in batches and make sure you cover the lid with a towel. Be careful. The soup will be very hot!
- Stir in the heavy cream and cook for an additional 5 minutes to warm up. Season to taste.
- Serve the soup over a couple of ounces of ramen noodles. Garnish with microgreens, pumpkin seeds, and a drizzle of heavy cream. Enjoy!