Spaghetti Squash Soup

Don’t let “spaghetti” befool you! Many of you would have got the impression that it is a soup made of squash fruit with spaghetti on top of it for some weird reason, but thankfully that’s not the case. Spaghetti squash soup is a soup made up of spaghetti squash — a fruit containing many big seeds in its core and is mostly yellowish (sometimes orange sometimes ivory) in color. Sticking a fork in a cooked up squash will separate its flesh into long and thin spaghetti like strings, hence the name spaghetti squash. Being rich in nutrients and low on calories scale, it makes for a popular fruit to be added in different dishes or just consumed in its basic form. It can be baked, boiled, or steamed. One good way to consume spaghetti squash is to make a soup out of it. How? Below have been listed some spaghetti squash soup recipes to delight your yummy buds.

Spaghetti Squash Soup Recipes

Baked Spaghetti Squash Soup

Ingredients

1 Spaghetti Squash
10 cups Chicken Broth
1 finely chopped Garlic
½ cup Parsley
1 chopped Tomato
4 tbsp of Olive Oil
Some boiled Noodles or Toast Pieces
Some chopped Carrots & Spring Onions
Salt and pepper to taste

Procedure

Cut open the spaghetti squash into two halves and clean the insides by removing all the seeds. At 350°F, bake the squash for about an hour.
Take a deep pan, put olive oil on it and heat it for a minute or two. Add all the chopped vegetables and fry them until golden brown.
Now add the baked spaghetti in the pan and heat the mixture over low flame for few a minutes. Next add chicken broth to the pan and keep heating on a low flame, until the soup is of a thick consistency.
Add salt and pepper according to taste. In case you like spicy food, you can add a dash of chili powder. Topple it some boiled noodles or pieces of toasted bread. Serve!

Spaghetti Squash Soup with Sausage

Ingredients

1 Spaghetti Squash
12 ounces Italian Sausage
10 cups Chicken Broth
3 cloves Garlic (minced)
1 Onion (diced)
10 ounces Spinach
2 tbsp Olive Oil
1 cup White Wine (dry)
Salt and Pepper to taste

Procedure

Peel the skin off the spaghetti squash and cut it into two halves. Remove all the seeds from the core and now cut it into little pieces of 2 inches each.
In a stockpot, heat the olive oil over medium heat. Add onion, garlic, salt and pepper; cook until they’re golden brown. Now add sausages and cook for about 6-8 minutes until brown.
Next add the pieces of squash and cook until they become soft around the edge. Now add white wine and chicken broth to the mixture and bring to boil. On low flame, cook the mixture for about 45 minutes until the soup is of thick consistency.
Press the squash against the back of the spoon to break it up into pasta like strands. Add some more salt and pepper and chili powder, if you prefer. Garnish it with spinach leaves and serve.

Boiled Spaghetti Squash Soup

Ingredients

1 Spaghetti Squash (chopped & deseeded)
4 cups Vegetable Broth
1 large Onion (diced)
1 clove Ginger (minced)
2 tbsp Butter
1 cup Water
A pinch of Cumin Powder
Salt and Pepper to taste

Procedure

In a deep pan, add the vegetable broth and heat over medium flame. Now add chopped pieces of squash and bring it to a boil. Take the squash out of the broth and keep aside. Do not drain the vegetable broth.
In a blender, add the boiled pieces of squash and grind until a thick smooth paste is formed.
In a separate pan, heat butter for 2 minutes. Now add onion and ginger and heat until golden brown. Add the pasted squash and the previously cooked vegetable broth into this pan. Add water and stir over low flame for about 20 minutes. Add salt and pepper to taste and a pinch of cumin powder. Mix well and serve!

These spaghetti squash soup recipes are for the calorie conscious and not’s, alike! You can experiment with a whole array of ingredients to try out which recipe bears the stamp of your preference.

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