Squash and Curried Noodle Soup


Garnish with a pinch of crushed red pepper to crank up the heat of this warmly-spiced noodle soup.

Squash & Curried Noodle Soup
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
30 mins
11 cups


  • Coarse salt

  • 2 pound butternut squash, peeled and cut into 1-inch cubes (5 cups)

  • 8 ounce lo mein noodles

  • 1 tablespoon vegetable oil

  • 1 ½ teaspoon curry powder

  • ½ teaspoon ground turmeric

  • 4 cup reduced-sodium chicken broth or vegetable broth

  • 1 13-14 ounce can unsweetened coconut milk

  • 1 6 ounce package baby spinach

  • Kosher salt

  • 2 limes


  1. Bring a large pot of salted water to boiling. Add butternut squash; reduce heat to medium. Simmer, covered, 5 minutes. Add noodles. Simmer, uncovered, 4 to 6 minutes or until noodles are al dente; drain. Set aside.

  2. In the same pot heat vegetable oil over medium- high heat. Add spices; cook and stir 1 minute. Carefully add broth and coconut milk; bring to boiling. Stir in cooked noodles and squash; return to boiling. Stir in spinach. Season to taste with salt. Remove pot from heat. Stir in juice of one lime. Cut remaining lime into wedges to serve with soup.

Nutrition Facts (per serving)

324 Calories
13g Fat
44g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 324
% Daily Value *
Total Fat 13g 17%
Saturated Fat 9g 45%
Sodium 680mg 30%
Total Carbohydrate 44g 16%
Total Sugars 3g
Protein 7g
Vitamin C 36.2mg 181%
Calcium 100mg 8%
Iron 3.1mg 17%
Potassium 568mg 12%
Folate, total 91mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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