This soup is light yet deeply flavorful, built on a spicy ginger-garlic broth with ribbons of roasted butternut squash that swirl like noodles.

It’s warming and aromatic—perfect for fall or when you’re craving something brothy and vibrant.

Spicy Ginger-Garlic Broth with Roasted Butternut Ribbons 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

Optional toppings:

• Chopped scallions or cilantro
• Toasted sesame seeds or chili oil
• Cooked rice noodles or tofu for more heft

Kitchen Tool Tips

*Use a vegetable peeler to make long, thin butternut squash ribbons—easier than slicing and perfect for soup “noodles.”
*A microplane grater makes quick work of fresh ginger and garlic, maximizing flavor.
A fine-mesh strainer is handy if you want an ultra-clear broth by straining out aromatics before serving.

How to Make Spicy Ginger-Garlic Broth with Roasted Butternut Ribbons

1. 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.
2. Roast squash: Spread the ribbons on a parchment-lined baking sheet. Roast at 400°F (200°C) for 15–20 minutes, flipping once, until edges are slightly crisp and golden.
3. Build the broth: In a pot over medium heat, sauté ginger, garlic, and shallot in oil for 2–3 minutes until fragrant. Stir in chili paste and cook another 30 seconds.
4. Simmer: Add broth and soy sauce. Simmer uncovered for 10–15 minutes. Stir in vinegar or lime juice and adjust salt to taste.
5. 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.

Nutritional Information

Per serving:

• Calories: 180
• Fat: 7g
• Carbohydrates: 28g
• Protein: 3g
• Fiber: 5g
• Sodium: 690mg

How to Serve

This soup is best enjoyed immediately while the squash ribbons retain their texture. Serve with a soft-boiled egg, crispy tofu cubes, or a scoop of jasmine rice for a more filling meal.

A swirl of chili crisp or a dash of toasted sesame oil takes it over the top.

Storage

• Refrigerate: Store broth and squash ribbons separately for best texture. Keeps for up to 4 days.
• Freeze: Broth freezes well (up to 2 months). Avoid freezing the roasted squash—it becomes mushy.
• Reheat: Warm broth on the stovetop. Add fresh or leftover squash ribbons just before serving.

FAQ

Can I use pre-cut butternut squash?

Pre-cut cubes won’t work for ribbons, but you can roast them and add them to the broth for a chunkier variation.

Is it very spicy?

It has a moderate kick. Use less chili paste for milder heat, or add sriracha or chili oil to individual bowls.

Can I add protein?

Yes! Tofu, shredded chicken, poached egg, or even edamame pair well and make it more substantial.

What if I don’t have fresh ginger?

Use ½ teaspoon ground ginger in a pinch, though fresh adds much more depth.

Can I make this oil-free?

You can dry-roast the squash and sauté the aromatics with broth instead of oil—flavor will be milder.

Flavor Pairing Suggestions

This soup pairs beautifully with:

• Steamed dumplings or gyoza
• A cold sesame cucumber salad
• Hot jasmine tea or ginger kombucha

Oh, How I Remember

This recipe came about on a late October evening, with squash aplenty but a craving for something light. Roasting the ribbons keeps their sweetness concentrated, while the spicy broth warms you from the inside out – perfect for the season’s first real chill.