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Spaghetti Squash Soup

This soup is so good I can’t stand it? I’m equal parts baffled and delighted at how something I’m not super-crazy about (a vegetable) can taste so amazing. I swear, when vegetables are alchemized into a soup, they positively sing.

For this soup, I decided an Italian accent was in order, since spaghetti squash possesses a neutral flavor, to say the least. One of my favorite Italian dishes, Cacio E Pepe, revolves around pasta. And since pasta has become an occasional, not regular part of my eating repertoire, I simply transferred the dish’s amazing flavor to cooked spaghetti squash, blitzed in the Vitamix and voila – an amazingly delicious, nutritious soup with Cacio E Pepe’s buttery, peppery flavor, minus the carb overload.

All you’ll need is a few simple ingredients to pull this off. I can’t sing the praises of a Vitamix highly enough, but if you don’t have one, a blender or food processor should be adequate. It’s just that nothing turns solids into velvety smoothness like a Vitamix, so put it on your ‘to do’ list if you haven’t already. QVC carries them and offers payment plans.

Hope you enjoy this soup – Spaghetti Squash is in season and at markets everywhere this winter!



 

Like a bowl of sunshine….

 



Spaghetti Squash Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Spaghetti Squash Soup
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
40 minutes
Ingredients
  • spaghetti squash halved and de-seeded
  • 2-3 tablespoons high-smoking-point oil grapeseed or light olive oil
  • 2-3 teaspoons black pepper preferably freshly ground
  • 1/3 cup grated Peccorino cheese
  • 1/2 stick unsalted butter
Servings: people
Instructions
  1. Preheat oven to 350 and place rack in the center of oven.
  2. Pour cooking oil onto a shallow, rectangular baking tray. There should be enough oil in the pan to cover the bottom. Place squash, face-down on the tray and place in oven. Bake for 30-40 minutes, until the squash's pulp feels fork-tender.
  3. Let squash cool in the oven once it's been turned off, or on the counter. When cool enough to touch, scrape squash with a fork into a Vitamix or food processor.
  4. Add pepper, cheese, and butter and blend thoroughly. If needed, add a bit of chicken or vegetable stock or hot water to thin-out the texture.
  5. Serve immediately. If soup isn't hot enough, heat on medium-low heat in a saucepan on the stove, stirring occasionally so it doesn't burn.
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This one is for Great Lakes Collagen: