RECIPES
Healthy Vegan Butternut Squash Pho
by Livestrong_Recipes | Feb 3, 2019
Photo Credit: Jackie Newgent
- PREP
- 15 m
- COOK
- 18 m
- TOTAL
- 33 m
Our vegan version of pho boasts sweet butternut squash and tons of flavor.
INGREDIENTS
SERVES 4
- 1 tbsp Peanut Oil
- 1 cup White Onion
- 2 slices raw ginger
- 2 cups roasted butternut squash, without salt
- 6 cups Low Sodium Vegetable Broth
- 1 tbsp Naturally Brewed Soy Sauce
- 1/2 tsp Sea Salt
- 3 medium scallions
- 1 yields lime juice
- 1/4 cup Basil, fresh
- 8 oz Organic Brown Rice Noodles
DIRECTIONS
1
Heat the oil in a large saucepan or stockpot over medium-high. Add the onion and sauté until softened, about 5 minutes. Add the ginger and sauté for 30 seconds.
2
Add the squash (10 ounces), broth, soy sauce, and salt and bring to a boil over high.
3
Bring the heat to medium-low and cook for 8 minutes or until the squash is tender, stirring occasionally.
4
Bring the heat to medium-high and stir in the noodles. Simmer for 2 minutes, or until the noodles have softened.
5
Off the heat and stir in the scallions and lime juice. Adjust seasoning.
6
Ladle into bowls, sprinkle with basil, and serve. Garnish with a handful of bean sprouts and an extra squeeze of lime as desired.
