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
S&P
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!