Spaghetti squash and vegetable soup is a hearty, wholesome dish that combines the mild sweetness of roasted spaghetti squash with a variety of vibrant, tender vegetables. It’s a comforting, yet light soup that’s perfect for cooler weather or anytime you crave something nourishing without feeling overly heavy. The texture of spaghetti squash in soup adds a unique twist, offering slight strands of squash that resemble noodles, making each bite feel both satisfying and refreshing.
To start, the spaghetti squash is roasted to perfection, which brings out its natural sweetness and makes it easier to separate into its signature spaghetti-like strands. Once roasted, the squash is scooped out and added to the soup along with a mixture of vegetables like carrots, celery, zucchini, and bell peppers. These vegetables not only provide a colorful medley but also a great depth of flavor when simmered in broth.
The base of the soup is typically a vegetable or chicken broth, flavored with garlic, onions, and herbs like thyme, rosemary, or bay leaves. The broth brings everything together, creating a fragrant and flavorful liquid that complements the subtle sweetness of the squash and the savory vegetables. A squeeze of lemon or a dash of vinegar at the end helps brighten the whole dish, adding a little zing to balance out the earthiness.
You can easily customize this soup to suit your tastes or what’s in your fridge. Add leafy greens like spinach or kale for extra nutrients, toss in some beans or lentils for protein, or top it with a sprinkle of grated Parmesan for added richness. The beauty of this soup is in its versatility, making it a great option for any season and adaptable to whatever vegetables you have on hand.
Spaghetti squash and vegetable soup is a feel-good meal that’s light yet filling. Whether served as a main or a side dish, it’s packed with fiber, vitamins, and antioxidants. It’s a wonderful way to enjoy the seasonal flavors of squash while keeping things fresh and nourishing, and the light broth keeps it from feeling too heavy. You’ll want to make this soup again and again, as it’s both comforting and good for you, without ever feeling like a typical winter stew.
Ingredients
- 1 spaghetti squash medium
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 zucchini chopped
- 1 yellow squash chopped
- 4 cups vegetable broth
- 1 can diced tomatoes 14.5 oz
- 2 tsp Italian seasoning
- Salt and pepper to taste
- parmesan cheese for serving, grated
- basil fresh for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet lined with parchment paper or aluminum foil.
- Bake for 30-35 minutes, or until the squash is tender and the strands easily separate with a fork.
- Remove the squash from the oven and let it cool slightly. Use a fork to scrape out the squash strands and set aside.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic, zucchini, and yellow squash to the pot and cook for another 2 minutes.
- Pour in the vegetable broth and diced tomatoes, along with their juices. Add the Italian seasoning, salt, and pepper. Stir well.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Add the cooked spaghetti squash to the soup and stir well to combine. Simmer for another 5 minutes to heat through.
- Serve the soup hot, garnished with grated Parmesan cheese and fresh basil.
- Enjoy!