Spicy Winter Spaghetti Squash Soup
As featured in The Applegatarian.
"I love soup-my mission is to try every kind of soup, and my family is open to my experiments. I also like to grow and can my own food. I canned homemade tomato soup using my garden tomatoes this past summer. A few years ago, I tried growing spaghetti squash, and it did very nicely. It also stores well, so after giving a few squashes away, I kept about eight for my own winter pantry. I like to serve this soup garnished with some cheesy croutons, crumbled bacon, or chopped parsley."
Karen Miller, Applegate Senior Quality Assurance Manager
Ingredients
- 1 (3- to 4-pound) whole spaghetti squash 1 cup finely grated carrot
- 1 cup diced celery
- ½ cup diced onion
- ¼ teaspoon cayenne powder
- Kosher salt and freshly ground black pepper 6 cups chicken or vegetable broth
- Freshly squeezed lemon juice (optional)
Instructions
- Wash the squash and pat dry. Pierce the squash with a fork all over (about 8 times) for venting.
- Place on a plate and microwave until softened, about 12 minutes. Let cool.
- Cut the cooled squash in half lengthwise and use a spoon to remove the seeds. Working over a soup pot, scrape the squash flesh with a fork, loosening and separating strands as you remove it from he skin.
- Add the carrot, celery, onion, cayenne, 1 teaspoon salt, 1 teaspoon black pepper and the broth to the pot. Bring to a boil, then reduce heat and simmer gently until all the vegetables are tender, about 30 minutes.
- Use an immersion blender to puree the soup until very smooth (alternatively, blend the soup carefully in a tabletop blender, working in batches, if necessary). Taste and adjust the seasonings, adding some lemon juice, if you like. Serve hot.
Note: Soup can be made up to 3 days ahead and cooled to room temperature, then refrigerated in an airtight container.
- Wash the squash and pat dry. Pierce the squash with a fork all over (about 8 times) for venting.
- Place on a plate and microwave until softened, about 12 minutes. Let cool.
- Cut the cooled squash in half lengthwise and use a spoon to remove the seeds. Working over a soup pot, scrape the squash flesh with a fork, loosening and separating strands as you remove it from he skin.
- Add the carrot, celery, onion, cayenne, 1 teaspoon salt, 1 teaspoon black pepper and the broth to the pot. Bring to a boil, then reduce heat and simmer gently until all the vegetables are tender, about 30 minutes.
- Use an immersion blender to puree the soup until very smooth (alternatively, blend the soup carefully in a tabletop blender, working in batches, if necessary). Taste and adjust the seasonings, adding some lemon juice, if you like. Serve hot.