Spicy Thai-Style Pumkin and Butternut Squash Ramen

We're on a big butternut squash kick lately, it just seems to pair so well with everything and it makes recipes have an extra autumn-oomph. Although this soup maintains a Thai flair, the pumpkin and butternut squash give it a warm, homey feel.

Slightly adapted from Cooking for Keeps.
-1 tablespoon olive oil
-1 small onion, thinly sliced
-3 teaspoons minced ginger
-2 garlic cloves, minced
-2 cups sliced mushrooms
-1 fresno chile
-1 teaspoon salt
-1 ½ cups cubed butternut squash
-3 cups vegetable broth
-1 can light coconut milk
-½ cup pumpkin puree
-2 teaspoons red curry paste
-3 ounces ramen noodles

In a large pot, heat olive oil over a medium-high heat. Add onion, ginger and garlic. Saute until softened, about 5 minutes. Add mushrooms and chiles, saute another two to three minutes. Add salt and butternut squash. Cook another minute.
Add vegetable broth, coconut milk, pumpkin puree and red curry paste. Bring to a boil, then reduce heat to a simmer and simmer for eight minutes. Add the noodles and cook for about three minutes or until noodles are tender.

This soup was fantastic. I'm so sorry that my pictures do not do it justice, sometimes Dave gets home from work late and now that the sun is setting early, the lighting in our apartment is not doing justice to the photos I'm taking. The Thai flavors came through in each bite, as did the mixture of the butternut squash and pumpkin. The noodles helped to make it more substantial and the chile added a little heat. 


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