Butternut Squash Vegan Ramen (Instant Pot + Stovetop)
Total Time
21 minutes
Prep Time
10 minutes
Cook Time
11 minutes
Rating
4.65 out of 5 stars
(17)
Ingredients
4 servings
- 1 tablespoon coconut oil
- 1 red onion (finely chopped)
- 4 whole cloves
- 1 butternut squash (peeled and cubed)
- 4 cups vegetable broth or water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar or lemon juice
- sea salt or pink salt (to taste)
- 1 package noodles of choice (pre-preprared according to package instrutions (7-10 oz)
- toppings of choice (see suggestions in post above)
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Preparation
Step 1
Instant Pot Instructions
Step 2
Press the saute function button on the Instant Pot pressure cooker. Add coconut oil, onion and whole cloves to the pot. Saute for 5 minutes, or until onions are turning translucent. Press cancel button.
Step 3
Add butternut squash, water/broth and spices. Place lid on Instant Pot, set vent to the sealing position. Cook on manual high pressure for 6 minutes.
Step 4
Release pressure after 5 minutes.
Step 5
Stir in vinegar or lemon juice.
Step 6
Using an immersion blender or a blender, blend contents of pot until smooth.
Step 7
Salt to taste.
Step 8
Place pre-prepared noodles in a bowl. Cover with butternut squash broth, top off with toppings of choice. Enjoy!
Step 9
Stovetop Instructions
Step 10
Heat oil in a pot over medium heat.
Step 11
Saute onion and cloves in oil.
Step 12
Pour in broth/water, butternut squash, and spices.
Step 13
Turn heat to high, bring to a boil, cover, reduce to simmer.
Step 14
Simmer for 7-11 minutes or until the squash is fork-tender.
Step 15
Blend until smooth. Add vinegar or lemon juice.
Step 16
Salt to taste.
Step 17
Pour over pre-prepared noodles and top as you desire.
Step 18
Enjoy!
Step 19
Save recipe for the next time?
