Why Make This Recipe
Spaghetti Squash Soup is a warm and cozy dish perfect for cold days. It’s not only delicious but also nutritious, packed with vegetables and plant-based protein from chickpeas. This soup is great if you’re looking for a lighter alternative to traditional creamy soups. Plus, it’s easy to make and can be enjoyed by everyone in the family!
How to Make Spaghetti Squash Soup
Ingredients:
- 1 large spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 sweet onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (diced)
- 3 stalks celery (chopped)
- 2 13-ounce cans chickpeas
- 6 cups low sodium vegetable stock
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 cup fresh parsley (chopped)
Directions:
Cook your spaghetti squash: Preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, brush with 1 tablespoon of olive oil and salt, and roast with the cut side up for 40 minutes. After cooking, use a fork to loosen the squash strands and scrape them into a bowl. Set these aside for later.
(See note below on how to cook spaghetti squash in an air fryer.)
Make the soup: In a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic, and sauté for 5 or 6 minutes until the veggies turn translucent.
Add more veggies: Add the diced carrots and chopped celery, and sauté for 3 more minutes. Then, add the chickpeas, low sodium vegetable stock, thyme, and garlic salt. Bring the mixture to a boil, then reduce to a simmer. Let it simmer for about 25 minutes until the vegetables are fully cooked.
Finish the soup: Stir in the fresh parsley and the cooked spaghetti squash noodles. Taste the soup and add more seasoning if desired. Serve hot!
How to Serve Spaghetti Squash Soup
Serve the spaghetti squash soup hot in bowls. You can top it with some extra fresh parsley for color and flavor. A slice of crusty bread on the side makes a perfect addition to this meal. Enjoy this hearty soup with family and friends!
How to Store Spaghetti Squash Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the soup for later use. Just make sure to let it cool down before transferring it to a freezer-safe container. It can be kept in the freezer for up to 3 months.
Tips to Make Spaghetti Squash Soup
- Make sure to roast the spaghetti squash until it’s tender. This will make it easier to scrape out the strands.
- Don’t rush the sautéing of the onions and garlic. Let them cook until they’re soft and fragrant for the best flavor.
- Feel free to adjust the seasoning according to your taste. You can add more herbs or spices if you prefer.
Variation
You can add other vegetables like bell peppers or green beans according to your liking. For a spicier kick, consider adding a pinch of red pepper flakes.
FAQs
1. Can I use a different type of squash?
Yes, while spaghetti squash works best, you can try other types of squash, like butternut or acorn, for a different flavor profile.
2. Is this soup vegan?
Yes, this spaghetti squash soup is completely vegan as it uses vegetable stock and chickpeas for protein.
3. Can I use fresh chickpeas instead of canned?
Absolutely! Just make sure to cook them thoroughly before adding them to the soup, as fresh chickpeas will need more cooking time compared to canned ones.
