Roasted Squash Noodle Soup With Winter Vegetables

• 5 lbs butternut squash, peeled
• vegetable oil
• 4 inches fresh ginger, cut in half horizontally
• 10 green cardamom pods
• 5 star anise
• 2 cinnamon sticks, 3 to 4 inches long
• 1 tablespoon fennel seed
• 1 tablespoon coriander seed
• salt
• 6 -8 cups mixed vegetables (like wax beans, chard, radishes, brussels sprouts, cauliflower or mushrooms)
• 1 lb lo mein noodles
• sriracha sauce or chili oil, for serving

1. Cut 4 pounds of the squash into large chunks and set aside; cut the remaining pound of squash into 1/2 inch dice.
2. Heat the oven to 375 degrees F; lightly oil a baking dish and roast ginger and 1 pound diced squash until soft, about 20 minutes, turning ginger and squash halfway through.
3. Transfer ginger to a stockpot, add reserved squash chunks (4 pounds, not the roasted); cover with cold water so that it covers everything by 2 inches.
4. Heat over medium heat to a simmer.
5. In a hot skillet, toast the spices until lightly browned and fragrant; add to stockpot and slowly simmer 2 hours.
6. In the meantime, prepare the winter vegetables (of your choice): cut them into bite size and blanch until tender (wax beans, chard, radishes); roast (brussels sprouts, cauliflower; sear (mushrooms).
7. Once the broth is done, strain it, pressing down on the squash to obtain as much broth as possible, and discard the solids; season with salt.
8. Boil the noodles in salted water and drain.
9. To serve: divide noodles among the serving bowls, top with roasted squash cubes, and prepared vegetables; ladle in enough broth to just cover vegetables and serve.

butternut squash, vegetable oil, ginger, green cardamom pods, anise, cinnamon, fennel seed, coriander seed, salt, mixed vegetables, mein noodles, sriracha sauce

Taken from www.food.com/recipe/roasted-squash-noodle-soup-with-winter-vegetables-448094 (may not work)