Spaghetti Squash Soup

spaghetti squash soup.jpg

Aloha friends!

We are finally getting fall weather and I am getting in the mood for soups! The heat wave has been nice, but I really love everything about fall and I hope we don't jump straight into winter weather. This time of year I tend to make creamy leek or tomato soups; however, my mom won me over with a spaghetti squash soup that she made for Thanksgiving dinner. My mom has never cooked with spaghetti squash and she asked a women in the grocery store, who was also grabbing a few squash, what she was going to do with them. The lady replied that she was going to roast the squash and my mom asked if she ever used it for a soup. The answer was no and I guess that was the end of that conversation! No recipe swaps transpired, but my mom was on a mission to recreate a soup that she tried when she was visiting in Poland recently.

The truth is, I have only roasted spaghetti squash to use it in lieu of spaghetti. I don't know why I have never considered using it in a soup, particularly since I have made butternut squash soup before. This recipe comes from my great aunt in Poland and the ingredients have been translated loosely. Feel free to play around with the ingredients and add in any additional spices. However, no matter what variation you make of this soup, just keep in mind the benefits of incorporating squash into your meals (recall Kathryn's post from last year #squashgoals).

Spaghetti Squash & Ginger Soup

Ingredients:

  • 1 kg spaghetti squash (my mom used two)
  • 1 kg potatoes, peeled and chopped
  • 1 carrot, chopped
  • 1 parsley root, chopped
  • 1 white onion, diced
  • 3 cm ginger root, grated
  • 2 L chicken (or veggie) stock + 1 bouillon cube
  • 1/2 c sour cream (optional)
  • pinch of hot flakes
  • s + p

Note: The ingredient list may look a bit different than usual, but I am literally posting the recipe as it was told to me. I also assume you don't need to use a bouillon cube and could just alter the amount of chicken/veggie stock. This recipe made enough to feed 6 people with plenty of leftovers - soup for days!

Directions:

  1. In a big pot, cook the chopped onions until soft.
  2. Add in the remaining veggies and spices, and allow the veggies to soften.
  3. Add in the chicken stock and bring to a boil and reduce to a simmer. Simmer for ~20 minutes.
  4. Use an emulsion blender or blender and mix under soup is smooth.
  5. Stir in sour cream, if using.
  6. Enjoy!

We love hearing your feedback, so please share you comments below about how you use spaghetti squash in recipes!

xo Michelle

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