Spaghetti squash always intrigues me — it’s so similar in texture to real pasta that I love to try imitation pasta dishes with it because you get the texture without the carbs! This soup has the combination of the “lukshen” along with a delicious yet mild flavor from all the yellow veggies. Really tasty and nice for a change of pace!
SERVES 10 – 12
- 1 spaghetti squash halved and deseeded
- 2 large onions diced
- 4 yellow squash peeled and chunked
- 1 carrot peeled and left whole
- 4 Yukon Gold potatoes cut into quarters
- 1 large yellow pepper cut into large chunks
- 4 cups water
- 1 Tbsp chicken soup mix
- 1 Tbsp plus 1 tsp salt
- dash white pepper
Preheat oven to 350F (180C). Place the two halves of the spaghetti squash face down into a baking pan with a bit of water — just barely covering the bottom of the pan. Cover tightly with foil and bake for 40 minutes. Check for readiness by trying to lift off a few strands of squash with a fork. When ready the squash will look like spaghetti and come up easily. In a large pot saute onions in oil over low heat until golden and limp around 30 minutes. (Caramelizing onions does take a while but the flavor is worth it so leave yourself time for this step.)
Add remaining ingredients to pot and bring to a boil. Lower heat and simmer soup for 30 minutes. Meanwhile scrape the squash into a large bowl and remove 1 cup of it to a separate bowl. Transfer the larger amount of squash to the soup and continue to cook until vegetables are soft when pierced with a fork. Remove from heat. Remove carrot from soup and mash with a fork.
Using an immersion blender blend soup until smooth. Return mashed carrot and remaining 1 cup spaghetti squash to soup and stir well to combine. Adjust seasonings to taste.
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