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+ servings

Ramen Noodle Butternut Squash and Tomato Soup

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 8 servings


  • 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!