Vegan Spaghetti Squash Soup

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My vegan spaghetti squash soup is easy to make, nutritious, and so flavorful! The spaghetti squash is combined with other wholesome ingredients for a feel-good, satisfying meal that your whole family will love. It’s ideal for anyone looking for a plant-based, comforting soup recipes a side or a main meal. The best part? It’s plant-based, vegetarian, and gluten-free so it accommodates many special diets!

I love using spaghetti squash in casseroles and as a pasta alternative! It’s slightly sweet and always super tender when roasted. I’ve used it in my spaghetti squash casserole and curry spaghetti squash with chickpeas, but can you make soup with spaghetti squash? Absolutely! And so I did just that for a nourishing soup loaded with fall flavors and comforting ingredients delicious year round.

My recipe for spaghetti squash soup is a real gem for anyone who loves a hearty soup recipe! With all the nutritious vegetables, this soup is filling and satisfying, so you won’t be hungry an hour later.

Adding spaghetti squash in soup provides you with a boost of vitamins and dietary fiber. Most vegetable soups, like minestrone, use regular pasta. Since the pasta has been replaced by spaghetti squash in this recipe, it’s suitable for a low calorie diet.

This is one of my favorite soup recipes and will definitely make an impression on you and your family! If you’re ready to give this soup a try, keep reading for all the details.

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🥘 Ingredients

My vegan spaghetti squash soup recipe is made with simple ingredients that can be found at the local grocery stores! For nutritional information check out the recipe card at the bottom of the post!

Spaghetti Squash: I love how this squash has a subtle sweet and nutty flavor that blends perfectly with the bold flavors of the other ingredients in this soup.

Olive Oil: I use olive oil to sauté the vegetables, although water sauté is a lighter option.

Red Onion: Red onion adds a sweet and sharp flavor to the soup. I find its taste slightly milder compared to white onion.

Garlic: Garlic imparts a slightly sweet and savory note to the soup. I make sure to use fresh garlic cloves for the best flavor.

Celery Sticks & Carrots: Celery offers a clean, slightly sweet, and somewhat salty flavor that’s perfect for soups. While fresh carrots are ideal, canned carrots are an option.

Zucchini: Zucchini adds a mild flavor and a good amount of bulk and nutrition to the soup, making it a great addition.

Fresh Thyme & Bay Leaves: Thyme provides a bold spice that adds depth to the soup, while bay leaves contribute a subtle earthy and herbal flavor. Always remember to remove the bay leaves before serving!

Vegetable Broth: I use vegetable broth or stock as the base for this soup, though chicken stock or broth are also options.

Canned Diced Tomatoes: Tomatoes complement the flavors of the squash, creating a hearty and satisfying soup.

Apple Cider Vinegar: Apple cider vinegar brightens up the soup’s flavor. I can also substitute with lemon juice or lime juice if desired.

Dried Red Pepper Flakes, Salt & Black Pepper: I include a small amount of red pepper flakes for a hint of spice, though they’re optional for a milder soup. Salt is so critical to building flavor, and I think black pepper adds a nice spice and complements the flavor of the red pepper flakes.

🔪 How To Make Vegan Spaghetti Squash Soup

Learn how to make a filling, savory spaghetti squash soup! Follow my easy step by step instructions to get a perfect bowl of soup every time.

Cook Spaghetti Squash: I poke holes all over the squash and then place it into a microwave-safe dish. I microwave it for 8-12 minutes until it’s cooked through.

Slice & Remove Spaghetti Squash Flesh: Once the squash is cooked, I slice it in half lengthwise with a sharp knife and scoop out the seeds. I then use a fork to remove the flesh from the squash.

Cook Vegetables: I heat a tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. I add the chopped onions, garlic, celery, carrots, and diced zucchini to the pot.

Add Remaining Ingredients: I sauté the onions and other veggies for 1-2 minutes before adding the veggie broth to the pot, leaving out the cooked squash for now.

Cook Soup:  I bring the soup to a boil over medium-high heat, then reduce the heat and let it simmer on low for 25-30 minutes. I stir occasionally with a wooden spoon to prevent anything from sticking to the bottom of the pan.

Remove Herbs: Once the vegetables are soft, I remove and discard the bay leaves and thyme sprigs before stirring in the cooked spaghetti squash strands.

Serve: I pour the finished soup into bowls and enjoy it with some crusty bread!

📖 Variations

I love this soup as is, but there are a few easy ways I will sometimes customize this recipe to suit different tastes and preferences:

Butternut Squash Soup: If I have trouble finding spaghetti squash or want something super convenient, I make this recipe with pre-cut butternut squash instead. Butternut squash is easy to find and can be bought frozen, making it a great choice when you are short on time! You can also try out my delicious butternut squash bisque recipe.

Creamy Spaghetti Squash Bisque: When I am in the mood for a cream-based soup, I make my spaghetti squash soup with coconut milk or heavy cream. This will give the soup a sweet and creamy texture and flavor that I really enjoy. You can also blend the soup with an immersion blender to give it a super velvety, creamy texture.

Roasted Spaghetti Squash Soup: Sometimes, I like to roast my squash in the oven instead of cooking it in the microwave. Roasting caramelizes the squash, which adds an extra layer of flavor to the soup (see my tips above on how to do this).

Spaghetti Squash And Potato Soup: I add cubed potatoes along with the other veggies to make a hearty soup packed with extra nutrients. This addition makes the soup more filling and nutritious.

Additional Vegetables: I find that adding different or additional ingredients based on whatever vegetables I have on hand is a great way to use things up before they go bad!

🍽 Serving Suggestions

My vegan spaghetti squash soup recipe can be enjoyed in many different ways! I love to serve this up with a side of crusty bread or crackers. Top with vegan parmesan cheese and pumpkin seeds, if you’d like. Here are some more pairing ideas:

Salads: Make it a more filling meal by pairing the soup with a side salad like this roasted pumpkin salad or beetroot and feta salad. 

Sides: For the ultimate comfort meal, enjoy it with garlic bread grilled cheese or a sourdough grilled cheese.

🧊 Storing And ♨️ Reheating

Here is how I store and keep my spaghetti squash tomato soup:

Refrigeration: I allow the soup to cool and then store in an airtight container in the fridge for up to 4 days.

Freezing: To freeze, I’ll store leftovers in an airtight container for up to one month. Defrost in the refrigerator overnight before reheating.

Reheating: Reheating from the fridge is easy and can be done in the microwave or in a pot on the stove. If I’m reheating from frozen, I’ll let it thaw in the fridge the night before, and then warm in a pot on the stovetop.

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