Asian Noodle and Butternut Squash Soup

with carrots / shiitake mushrooms / soft-boiled egg

Butternut squash / Carrots / Onions / Garlic / Bok choy - Prep as directed. Store butternut squash in one container. Combine carrots, onions and bok choy in one container. Store garlic separately. (Can be done up to 5 days ahead)

Noodles - Double if making Wednesday’s meal. Cook noodles according to package directions. (Can be done up to 4 days ahead)

Limes - Slice limes into wedges.

Heat oven to 500F / 260C degrees.

Place butternut squash in a sheet pan and cover tightly with foil. Bake for 10 minutes on top rack. Remove foil and then toss with first part of cooking oil and sprinkle with some salt and pepper. Return to oven and roast for another 10 to 15 minutes uncovered, giving the pan a shake midway through.

While squash roasts, heat a Dutch oven over medium-high heat. Add second part of cooking oil and then carrots, onions and bok choy. Saute until vegetables are soft, 4 to 5 minutes. Add garlic and mushrooms and saute for 1 minute more.

Add stock, soy sauce, vinegar to the vegetables and bring to a simmer.

Simmer soup for 10 minutes to let the flavors develop.

Bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. Set aside until cool enough to peel.

When squash is finished roasting, add it to the soup. Squeeze half the lime wedges over top. Taste and season with some more soy sauce or some salt.

Divide noodles (remember to reserve half if doubled) between bowls. Ladle soup over top and finish with an egg. Enjoy soup with lime wedges on the side. Add some hot sauce if you'd like more spice.