Name: Spicy orange and butternut squash noodle soup
Ingredients: 3 tbsp olive oil; 125g (half a bottle) Ottolenghi Valencian orange roasting glaze; ½ a small butternut squash, peeled and cut into 2cm cubes (350g); 1 red chilli, thinly sliced; 25g coriander; 2 tbsp finely chopped stems, 15g leaves, roughly torn; 325ml chicken (or veg) stock; 400ml tin coconut milk; 2 tbsp fish sauce; 1x 150g pack cooked ramen noodles (we like Itsu); 2 limes; juice of one (about 20ml), plus wedges to serve; 2 spring onions, thinly sliced; Fine sea salt

New

Easy Midweek Comfort

Serves 4

Prep 5 min

Cook 30 min

This comforting and vibrant noodle soup gives off laksa vibes; using our orange glaze as you would a curry paste – frying it off in oil with the vegetables to coax out every bit of flavour. Creamy coconut milk, fish sauce and zingy lime bring everything together for a quick, midweek meal.

Ingredients

3	tbsp olive oil
125g	(half a bottle) Ottolenghi Valencian orange roasting glaze
½	a small butternut squash, peeled and cut into 2cm cubes (350g)
1	red chilli, thinly sliced
25g	coriander; 2 tbsp finely chopped stems, 15g leaves, roughly torn
325ml	chicken (or veg) stock
400ml	tin coconut milk
2 tbsp	fish sauce
1x 150g pack	cooked ramen noodles (we like Itsu)
2	limes; juice of one (about 20ml), plus wedges to serve
2	spring onions, thinly sliced
	Fine sea salt

Method

Heat the oil in a medium saucepan on medium high heat, then add the orange glaze, squash, chilli and coriander stems, along with ¾ teaspoons of salt. Cook for 8-10 minutes, stirring frequently, until the oil has separated out from the vegetables. Add the stock, coconut milk and fish sauce and bring to a simmer. Reduce the heat to medium low and cook, covered, for 15 minutes until the squash is tender, but still holding its shape.
Add the noodles and cook for about 3 minutes until warmed through, using a fork to gently separate the noodles. Add the lime juice, spring onions and coriander leaves and remove from the heat, letting everything wilt in the residual heat.
Ladle into bowls and serve, with a good squeeze of lime over the top.

Spicy orange and butternut squash noodle soup

All done
Tag @ottolenghi on Instagram and hashtag it #ottolenghi so we can see all the deliciousness!

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Optional extras: throw a handful of spinach and/or raw bean sprouts (or some shredded leftover cooked chicken) in with the noodles for an even heartier meal, and finish with a sprinkling of toasted sesame seeds.