Spaghetti squash is a yellow or orange-colored, elongated vegetable which is widely available. Spaghetti squash soup is easy to make, tastes amazing, and can make any lunch or dinner menu complete.
Spaghetti squash comprises nutrients like potassium, folic acid, vitamin A, and beta-carotene, which are essential energy givers. When you think of a vegetable soup, you probably think of having it only if you are sick or on a diet. Spaghetti squash is a delicacy in most countries and is one of the best ingredients to choose for a thick, creamy soup. Here are some amazing, tasty, and refreshing spaghetti squash soup recipes for you to try.
Yummy Soups Made with Spaghetti Squash
The recipes mentioned below have approximate preparation times, how much time it’ll take you cook those dishes, and the total calories for the soups as well. If you want, you can use substitutes for certain ingredients and reduce the total calories.
Ingredients
• 4 tablespoons olive oil
• 1 spaghetti squash
• 1 garlic clove, finely chopped
• 1 onion, chopped
• 1 tomato, chopped
• 1 cup carrot, chopped
• ½ cup parsley, chopped
• Chicken broth or stock
• Spring onions, julienne for garnish
• Salt and black pepper, for taste
Directions
Cut the squash in two pieces and clean it by removing all the seeds. Bake it in an oven at 350ºF for about an hour. Meanwhile, take a stock pot, heat olive oil in it. Add chopped garlic, carrots, and onions in, and fry till the onions turn golden brown. Now add the tomatoes along with parsley. Cook everything together. Once the spaghetti squash is ready, make a purée with the baked squash and chicken broth. Add the purée in with the vegetables and bring it to boil on low heat.
In the end, add salt and black pepper to taste. When the soup turns thick and creamy, remove from heat. If you like your soup a little spicy, you can add red chili flakes on top. Garnish the soup with chopped tomatoes and spring onions. Serve hot.
Ingredients
• 6 cups spaghetti squash, chopped
• 5 cups vegetable stock
• 3 tablespoons margarine or butter
• 2 teaspoons nutmeg
• 1 teaspoon ginger paste
• 1 cup water
• 1 onion, chopped
• 1 sweet red pepper, chopped
• A pinch of cumin
• Salt and black pepper, for taste
• Parsley, chopped for garnish
Directions
First, mix vegetable stock and chopped spaghetti squash in a pot. Boil the mixture on medium heat for about 10 minutes, stirring occasionally. In a separate saucepan, cook margarine, onions, and red peppers until they turn soft and slightly brown. Once the squash turns tender, we will make its puree and add to the saucepan. Add water to the pan and keep stirring the soup for 5 minutes. Add salt and pepper at the end. When the soup is slightly thick, garnish with parsley leaves and serve.
Ingredients
• 3 scallions or spring onions, chopped
• 2 cups low-sodium chicken broth
• 2 cups spaghetti squash, chopped
• 2 carrots, chopped
• 2 tablespoons pecans, roasted and chopped
• 1 tablespoon olive oil
• 1 sweet potato, chopped
• ½” ginger root, grated
• ¼ teaspoon Allspice
• Salt and black pepper, for taste
• A pinch of nutmeg
Directions
Mix chicken stock, sweet potato, chopped spaghetti squash together in a pot. Boil the mixture on medium heat for about 10 minutes, stirring occasionally. In a different saucepan, add olive oil and carrots to cook for about 5 minutes on medium-low heat. Next, add squash, scallions, sweet potato, cinnamon, ginger, nutmeg, and pepper and mix properly. Add the chicken broth we used to cook sweet potato and spaghetti squash in to the saucepan. Mix properly and keep stirring the soup for 5 minutes.
Now we will purée the soup in a blender to make it smooth and light. Pour the soup back in the saucepan and boil. Add salt and pepper as per your taste. Garnish it with chopped scallions, cilantro, and chopped pecans. You can even use almonds, pumpkin seeds, and other nuts for garnishing.
Ingredients
• 6 cups chicken stock
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 1 teaspoon curry powder
• 1 cup smoked sausage, sliced
• 1 red pepper, chopped
• 1 large onion, chopped
• ½ spaghetti squash
• Cooked smoked sausage, sliced for garnished
• Salt and black pepper, for taste
Directions
Preheat the oven at 350ºF and bake the spaghetti squash for almost 40 minutes. When the squash is properly baked, remove from the oven and let it cool down. Once cool, scoop the insides and keep it in a bowl. Take a saucepan, add olive oil, onions, red peppers, and sausage slices in to cook on medium heat. After the sausages have cooked completely, add ginger, garlic, curry powder, salt, and black pepper to it. Cook for about 2 minutes.
Meanwhile, purée the squash in a blender and add it to the saucepan along with the chicken stock. Mix everything properly and let the soup turn thick. Once the soup is ready, garnish with smoked sausage slices and serve immediately.
Ingredients
• 5 cups vegetable broth
• 3 cloves garlic, minced
• 3 tablespoons butter
• 2 green apples, peeled, cored, and chopped
• 1½ lbs spaghetti squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1 large onion, chopped
• 1 tablespoon ginger root, minced
• 1 teaspoon curry powder
• ½ small butternut squash, halved and seeded
• ⅔ cup sherry
• Salt and pepper to taste
• A pinch of cayenne pepper
Directions
Preheat the oven at 400ºF. On a baking sheet, spread aluminum foil, place the squash pieces on top, and roast for about 45 minutes. Once ready, remove the baking sheet from the oven and let it cool. Scoop out the flesh and place it in a bowl. In a saucepan, melt butter over medium heat and add onions to it. Sauté onions for 5 minutes or till they turn tender. Add garlic, ginger, curry powder, cayenne pepper, salt, and black pepper in and mix properly. Add the apple pieces along with sherry.
Let the mixture cook and reduce for about 10 minutes; the apples will become soft at this point. Meanwhile, we will prepare the purée of the cooked squash we made earlier in the blender. Add the broth in the blender and make a smooth purée. Now, add this mixture to the saucepan and stir properly. Do a taste test and add more seasoning according to your taste. When the soup reaches a thick consistency, remove from heat, and serve hot.
Ingredients
• 12 oz. mild Italian sausage, w/o casing
• 10 cups low-sodium chicken broth
• 6 oz. baby spinach, washed
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon thyme
• 1 cup dry white wine
• 1 white onion, diced
• 1 small spaghetti squash
• Salt and black pepper, for taste
• Herbed bread cubes, for garnish
Directions
In a large pot, add olive oil and onions together. Cook till onions turn golden brown and then add garlic along with salt and black pepper. After a minute, add sliced sausages in it. Cook till sausages turn brown. Meanwhile, remove the outer skin of the squash and cut 2″ long pieces. Once cooked, add squash pieces and spinach and stir thoroughly. Let the squash become soft. To this mixture, add dry white wine and mix everything properly. Make sure to scrape the bottom of the pot as well.
Now it’s time to add chicken broth and thyme to the pot. Once the mixture boils, reduce the heat. Place a lid on top and let it all simmer for about 40 to 45 minutes. Do a final taste test to check whether the seasoning is to your liking. If so, serve the soup hot, garnished with bread cubes.
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