Butternut Squash Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
A creamy and aromatic Vietnamese-inspired soup where roasted butternut squash replaces traditional beef broth, creating a naturally sweet and velvety base infused with warm spices and fresh herbs.
Ella x
Ingredients
- 800 gbutternut squash(peeled, cubed)
- 1200 mlvegetable stock
- 400 mlcoconut milk
- 40 gginger(sliced)
- 3star anise
- 1cinnamon stick
- 300 grice noodles
- 2lime juice
- 30 mlfish sauce
- 20 gfresh basil(chopped)
- 15 gfresh mint(chopped)
- 3spring onions(sliced)
- 1chilli(sliced)
Detail level
Instructions
- 1
Roast the cubed butternut squash in a 200°C oven for 25 minutes until golden and tender, tossing halfway through.
Tip: Roasting caramelizes the squash and deepens its natural sweetness.
- 2
Toast the star anise and cinnamon stick in a large pot over medium heat for 2 minutes until fragrant.
Tip: This releases the essential oils and prevents the spices from tasting raw.
- 3
Add the sliced ginger to the pot and cook for 1 minute, stirring constantly.
- 4
Pour in the vegetable stock and bring to a boil, then add the roasted butternut squash and simmer for 10 minutes.
- 5
Blend the soup until completely smooth using an immersion blender, then stir in the coconut milk.
Tip: For chunkier texture, blend only half the soup and return it to the pot.
- 6
Season with fish sauce and lime juice to taste, adjusting the balance of umami and brightness.
- 7
Cook the rice noodles according to package instructions, drain and divide among serving bowls.
- 8
Ladle the hot butternut squash pho over the noodles and garnish generously with fresh basil, mint, spring onions and chilli slices.
Tip: Serve with lime wedges and extra fish sauce on the side for guests to customize their bowls.
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