Thai Sweet Potato Noodle and Delicata Squash Soup

With the fall comes beautiful fall foliage, crisp cool air, football, apples and most of all winter squash.  Squash is indigenous to North America and there are roughly 15 different types of winter squash.  The most popular winter squash that most people already know is pumpkin.  Name a food item and around this time of the year, nine times out of ten there’s a pumpkin flavor of it.  Pumpkin is great but there’s so many other winter squash varieties that are just as good if not better than pumpkin.   One of them in particular is called delicata squash otherwise know as peanut squash, bohemian squash and sweet potato squash (wikipedia).   Delicata squash is a small, oblong shaped yellow sometimes orange, green striped squash.  It has thin skin that is edible and the seeds can be eaten once toasted.   The squash has a good source of fiber, potassium with small amounts of vitamin C, B, and magnesium.  The flavor of delicata squash is nutty and slightly sweet and lends very well to being roasted.

The way I normally like to cook delicata is to cut the squash into rings, add a drizzle of olive oil, sprinkle of a little smoked paprika, sea salt, cayenne pepper and roast them in the oven.  The squash does not take long to cook and can be served as a side dish and even as a plant based sandwich filler.

Just recently I created a soup recipe using delicata squash and it came out so well that I have to share it!   I love this soup!  It’s bright and cheery due to the delicata squash but the flavors are Thai inspired with a spicy warm kick of heat.  The soup is plant based, gluten free, filling, doesn’t take long to make and perfect for a cold day!

Thai Sweet Potato Noodle and Delicata Squash Soup

  • 1 pkg of Sweet Potato Glass Noodles
  • Tablespoon of Coconut Oil
  • Tablespoon of chopped (minced) Ginger
  • Tablespoon of chopped (minced) Shallots
  • 1 small Delicata Squash
  • 2 cups of Vegetable Broth
  • 1 cup of Filtered Water
  • Teaspoon of sea salt
  • 2 teaspoons of Coconut Palm Sugar
  • Tablespoon of Wildbrine Spicy Kimchi Sriracha
  • 2 cups of Bok Choy
  • 2 tablespoons of chopped Cilantro
  • Half of a Lime

First take the Sweet Potato Glass Noodles and put them in a container, submerge them in filtered water.  The noodles should soak for at least 30 minutes so they can soften.  While soaking the noodles you can start the base for the soup.

Chop Ginger and Shallots.  Take the Delicata Squash, clean and dry the squash and slice the squash into 12 thin slices (if you have remaining squash save the rest for another meal).  After slicing the squash take the seeds out of the middle (the seeds can be saved for roasting and eating).

Take about a tablespoon of Coconut Oil and put in an already heated stockpot placed on medium heat.  Put in the chopped Ginger and Shallots, saute till slightly golden, then add the slices of Delicata Squash.  Saute for a few more minutes.  Then add the Vegetable Broth, Filtered Water, Sea Salt, Coconut Palm Sugar and the Wildbrine Spicy Kimchi Sriracha.  Bring to a boil and then simmer for 10 minutes.

Drain the Sweet Potato Noodles and add them to the pot, then add the Bok Choy continue to let simmer till Noodles are soft and Bok Choy is softened.  Chop up 2 tablespoons of Cilantro and add to the soup with juice of half of a Lime.  And it’s ready to eat!
The soup is enough for 2-4 people but if there are leftovers, the noodles will soak up the liquid overnight.  You can add more liquid to make it soupy again or warm it up the way it is and it becomes another meal…a Sweet Potato Noodle Delicata Squash Pasta! 😊