If you’ve ever been curious about the magic of spaghetti squash, you’re in for a treat. This humble winter squash transforms into delicate, spaghetti-like strands when cooked, making it a versatile, low-carb, nutrient-packed alternative to traditional pasta. But what if you could turn it into a cozy, soul-soothing soup? That’s exactly what we’re diving into today. Imagine a bowl brimming with rich, savory broth, tender squash strands that gently melt in your mouth, and a medley of aromatic vegetables and seasonings that make every spoonful a little celebration. Perfect for chilly evenings or whenever your comfort-food cravings strike, spaghetti squash soup is both nourishing and indulgent.
We’re going to explore every angle-from the ingredients that bring it to life to clever variations that let you put your own spin on it. By the end, you’ll be equipped with both the recipe and the confidence to make this soup a recurring favorite in your kitchen.
Spaghetti Squash Soup Recipe
This recipe balances simplicity with depth of flavor, highlighting the natural sweetness of the squash while layering in savory, aromatic notes. Think tender spaghetti squash threads swimming in a creamy, flavorful broth, enriched by herbs, garlic, and vegetables. It’s a dish that feels fancy but is actually incredibly approachable.
Ingredients Needed
Here’s what you’ll need to get started:
- 1 medium spaghetti squash – about 3-4 pounds, halved and seeds removed
- 1 tablespoon olive oil – for roasting
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable or chicken broth – for depth of flavor
- 1 teaspoon dried thyme – or fresh, if available
- 1 teaspoon dried basil – optional, for a hint of sweetness
- Salt and freshly ground black pepper – to taste
- 1/4 cup grated Parmesan cheese – optional, for a richer, umami kick
- Fresh parsley or basil, chopped – for garnish
Optional add-ins:
- A splash of heavy cream or coconut milk for a creamy version
- Red pepper flakes if you like a touch of heat
- Cooked shredded chicken or sausage for extra protein
Cooking Instructions
Let’s break it down step by step so your soup turns out perfectly every time:
- Preheat your oven to 400°F (200°C).
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Prepare The Spaghetti Squash
- Slice the squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil, and season lightly with salt and pepper.
- Place cut-side down on a baking sheet lined with parchment paper and roast for 35-45 minutes, until tender.
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Scrape The Squash Strands
- Once cooled slightly, use a fork to scrape the flesh into spaghetti-like strands. Set aside.
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Sauté The Aromatics
- In a large soup pot, heat a tablespoon of olive oil over medium heat.
- Add onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add garlic and cook for another minute until fragrant.
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Build The Broth
- Pour in the vegetable or chicken broth and bring to a gentle simmer.
- Stir in thyme, basil, salt, and pepper. Let simmer for 10 minutes to allow the flavors to meld.
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Add The Squash
- Stir in the spaghetti squash strands. Simmer for 5 more minutes to heat through.
- Optional: Stir in cream or coconut milk if you want a richer texture.
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Finish And Serve
- Taste and adjust seasoning.
- Ladle into bowls, sprinkle with Parmesan and fresh herbs, and enjoy immediately.
Ingredient Insights
- Spaghetti Squash: Its subtle, slightly nutty flavor works as a canvas for the soup’s seasonings. Nutritionally, it’s low in calories but high in fiber, vitamins A and C, and minerals like potassium.
- Carrots & Celery: Classic aromatics that give the broth a natural sweetness and depth.
- Garlic & Onion: Essential flavor enhancers, providing both umami and a subtle warmth.
- Broth: Using a rich, homemade broth elevates the soup, but store-bought works perfectly in a pinch.
- Herbs: Thyme adds an earthy note, while basil adds a subtle, sweet aroma. Adjust quantities to suit your palate.
- Cheese & Cream: Optional but recommended for a luscious, comforting finish.
Expert Tips
- Roasting the squash instead of boiling intensifies its natural sweetness and enhances texture.
- Scrape gently: Over-scraping can break the strands into mush. Aim for long, spaghetti-like threads.
- Layer flavors: Sautéing the vegetables first builds depth before adding the liquid.
- Adjust thickness: For a heartier soup, reduce the broth slightly. For a lighter version, add extra stock.
- Make ahead: The soup stores beautifully in the fridge for 3-4 days and tastes even better the next day.
Recipe Variations
- Creamy Version: Add 1/2 cup heavy cream or coconut milk at the end.
- Protein Boost: Stir in shredded rotisserie chicken, turkey, or cooked sausage.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce.
- Mediterranean Twist: Include diced tomatoes, olives, and a sprinkle of feta instead of Parmesan.
- Vegan-Friendly: Use vegetable broth and skip the cheese or replace it with nutritional yeast.
Final Words
This spaghetti squash soup is a testament to how simple ingredients can come together to create a deeply satisfying, comforting dish. It’s versatile, wholesome, and endlessly customizable. Each spoonful is a balance of flavor, texture, and warmth, making it a recipe you’ll return to again and again, especially when the weather turns crisp or you crave a soothing, healthy meal.
FAQs
What Is Spaghetti Squash Soup?
Spaghetti squash soup is a creamy, comforting soup made from roasted spaghetti squash blended with broth, vegetables, and seasonings. The squash naturally shreds into spaghetti-like strands, creating a unique texture in the soup.
How Do I Prepare Spaghetti Squash For The Soup?
To prepare spaghetti squash for soup, first, cut the squash in half lengthwise, scoop out the seeds, and roast it in the oven at 400°F (200°C) for 30-45 minutes. Once roasted, use a fork to scrape the flesh into spaghetti-like strands.
Can I Make Spaghetti Squash Soup Without Cream?
Yes, you can make spaghetti squash soup without cream. You can substitute with coconut milk, cashew cream, or vegetable broth for a lighter, dairy-free option. This will still provide a rich texture and flavor.
What Type Of Broth Is Best For Spaghetti Squash Soup?
Vegetable or chicken broth works best for spaghetti squash soup. Vegetable broth enhances the natural flavors of the squash, while chicken broth adds depth and richness. Both options create a delicious base for the soup.
Can I Freeze Spaghetti Squash Soup?
Yes, you can freeze spaghetti squash soup. Allow it to cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored for up to 3 months. To reheat, thaw it overnight in the fridge and warm it on the stove.
What Vegetables Can I Add To Spaghetti Squash Soup?
You can add a variety of vegetables to spaghetti squash soup, including onions, carrots, celery, garlic, leeks, or bell peppers. Roasting the vegetables before adding them to the soup intensifies their flavor.
How Long Does It Take To Make Spaghetti Squash Soup?
Making spaghetti squash soup typically takes about 1 to 1.5 hours. This includes the time to roast the squash (30-45 minutes) and cook the soup (20-30 minutes). The hands-on time is about 15-20 minutes.
What Spices Pair Well With Spaghetti Squash Soup?
Common spices that pair well with spaghetti squash soup include garlic, thyme, rosemary, sage, and nutmeg. You can also add a pinch of cayenne or paprika for a little heat or depth of flavor.
Can I Make Spaghetti Squash Soup In A Slow Cooker?
Yes, you can make spaghetti squash soup in a slow cooker. Simply place the halved and seeded spaghetti squash in the slow cooker with your vegetables, broth, and seasonings. Cook on low for 4-6 hours, then scoop out the squash and blend it with the soup ingredients.
Is Spaghetti Squash Soup Low-carb?
Yes, spaghetti squash soup is low in carbohydrates. Spaghetti squash is naturally low in carbs and provides a healthy, gluten-free alternative to traditional pasta-based soups, making it an excellent choice for low-carb diets.