Spicy Ginger-Garlic Broth with Roasted Butternut Ribbons
Spicy Ginger-Garlic Broth with Roasted Butternut Ribbons is a bold and beautiful soup with layered heat and gorgeous presentation. It’s weeknight healing in a bowl.
Spicy Ginger-Garlic Broth with Roasted Butternut Ribbons
4
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Ingredients
- For the squash
1 small butternut squash, peeled
1 tablespoon olive oil (or sesame oil for a nuttier flavor)
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon salt
- For the broth
1 tablespoon neutral oil (e.g., grapeseed or avocado)
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 small shallot, finely chopped
1 teaspoon chili paste (like sambal oelek or gochujang)
4 cups low-sodium vegetable broth
1 tablespoon soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar or lime juice
Salt to taste
Directions
- Prep the squash ribbons: Cut off the bulbous base of the squash and use a peeler to shave the neck into thin ribbons. Toss ribbons with olive oil, paprika, cumin, and salt.
- Roast squash: Spread the ribbons on a parchment-lined baking sheet. Roast at 400°F (200°C) for 15 to 20 minutes, flipping once, until edges are slightly crisp and golden.
- Build the broth: In a pot over medium heat, sauté ginger, garlic, and shallot in oil for 2 to 3 minutes until fragrant. Stir in chili paste and cook another 30 seconds.
- Simmer: Add broth and soy sauce. Simmer uncovered for 10 to 15 minutes. Stir in vinegar or lime juice and adjust salt to taste.
- Assemble and serve: Divide roasted squash ribbons among bowls. Ladle hot broth over top. Garnish with scallions, sesame seeds, or a drizzle of chili oil.
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