Description
Spaghetti squash soup is a light, nourishing, and flavorful dish featuring tender strands of roasted squash in a savory broth with vegetables and herbs perfect for a cozy, healthy meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
- 2. While squash is roasting, heat olive oil in a large pot over medium heat. Add onion, carrot, and celery and sauté for 6–8 minutes until softened.
- 3. Stir in garlic, thyme, and oregano. Cook for 1 minute.
- 4. Pour in broth, bring to a boil, then reduce to a simmer. Cook for 10–15 minutes.
- 5. When squash is cool enough to handle, scrape out strands with a fork.
- 6. Add squash strands to the soup and stir to combine. Simmer for 5 more minutes.
- 7. Season with salt, pepper, and lemon juice to taste.
- 8. Serve hot, garnished with fresh parsley.
Notes
- Add cooked chicken or white beans for extra protein.
- Use an immersion blender to puree the soup if you like a thicker texture partially.
- Great for meal prep, stores well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop + Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spaghetti squash soup, low carb soup, healthy vegetable soup, gluten free soup