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spaghetti squash soup
When I had the idea for this recipe, I bought a spaghetti squash and stuck it on my counter.
It sat there for a week.
I was nervous that it would come out as all my other pathetic spaghetti squash dishes—bland and disappointing.
But it turned out better than I hoped.
spaghetti squash soup
3 small spaghetti squash
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 small onion, diced
1 leek, cleaned and chopped
2 large carrots, thinly sliced on a diagonal
8 cups (4 liters) homemade or canned vegetable or chicken stock
4 large fresh sage leaves
1 sprig fresh thyme
coarse salt and freshly ground pepper
1. Preheat oven to 375 degrees (190 degrees Celsius). Cut two squash in half and remove seeds. Place on a parchment lined baking sheet with cut sides down. These squash will be used as bowls for the soup.
2. Cut third squash in 1 1/2 inch (5 cm) slices, and leave the seeds in for roasting. Place on another parchment lined baking sheet. Brush all squash with 1 tablespoon of melted butter, and sprinkle with salt. Roast for 50 minutes. Allow to cool.
3. Remove any remaining seeds. With a sharp paring knife, slice the flesh in 1 inch (3 cm) segments, cutting across the fibers. This will create bite size “noodles.”
4. In a large pot, heat remaining butter and olive oil. Cook onion, leek, and carrot over medium-low heat until tender. Add in stock, sage, and thyme, and simmer for twenty minutes. Add in salt and pepper to taste.
5. Remove the fibers from the sliced squash (the third one) with a spoon and add to the soup.
6. Place squash halves in four separate bowls and ladle soup into each half. The best part about eating it in the squash itself is that as you eat (or drink) the soup, you can scrape your spoon down the sides of the “bowl” and add more “noodles” as you go.
6 Responses to “spaghetti squash soup”
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I LOVE spaghetti squash and this recipe looks beyond good. Can’t wait to try it!
I love spaghetti squash… my family, not so much. I love how you served the soup inside the squash shell!
Just made this for dinner. Super filling, amazingly yummy, and good for you too.
Oh, I am so happy you liked it! It is one of my favorite soups!
Oh, and this soup freezes really well, too. Just scoop out all the squash from the “bowls,” add to the soup you want to freeze, and then store in glass or plastic containers in the freezer. Mine was still good after 6 months.
Thanks for that, and for anyone that is having difficulty chopping onions without the tears, here’s an incredibly easy tip – put them in the fridge first, then chop them straight away after taking them out! No more tears! I found some more onion soup recipes here if anyone wants to try some more variations.