Spaghetti Squash Soup

Most people enjoy spaghetti squash for the fun spaghetti-like strands that are contained inside of the large football-shaped gourd. I mean, it is The Fun Squash! But in this soup, you puree away the spaghetti threads and focus on the flavor of this winter vegetable. I have to say, I even impressed myself with the high level of deliciousness contained in this simple soup. Enjoy!

Spaghetti Squash Soup
One large spaghetti squash
Olive oil (I used truffle olive oil - thanks Peen!)
Curry Powder
Chicken or vegetable stock
Sour cream and green onions for garnish

1) Split the squash in half (the long way), scrape out the seeds and drizzle with olive oil.
2) Fill a baking pan half-way with water, place the squash in the pan (meaty side up) and roast until soft - about 45 minutes - at 400 degrees.
3) Once soft, scrape out the spaghetti interiors. Add squash, stock, curry, and seasoning to a large pot and puree with an immersion blender.
4) Boil until you're happy with the flavor.
5) Finely chop up the green onions and mix with sour cream. Add as a delicious garnish and enjoy!

Squash, post-roast.

The finished product, with green onion-sour cream garnish

Jenny is known as the "Fun Girl" so this meal was inspired by her!

1 comment:

Anonymous said...

Would be very helpful if the amounts of stock and curry were included.