Butternut Squash Pho
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This butternut squash pho is my favorite way to bring cozy Vietnamese flavors to the dinner table without spending a fortune. Rich coconut milk and warm spices like cinnamon and star anise transform tender roasted squash into a soul satisfying broth that comes together in just 45 minutes. Butternut squash is packed with beta carotene, which supports eye health and immunity, so you're getting serious nutrition in every spoonful. What I love most is how simple it is to make with everyday ingredients you probably already have on hand, yet it tastes like you've been simmering it all day.
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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