Whether you want to give yourself a break from all the heavy cream-based soups or need to find the perfect family-friendly meal, this recipe is sure to hit the spot.
With minimal chopping time, this recipe for spaghetti squash soup only takes 20 minutes of prep!
Poke holes all over the spaghetti squash. Place it into a microwave-safe dish and microwave for 8-12 minutes.
When cooked, slice in half following the long way of the squash with a sharp knife and remove the seeds. Using a fork, remove the flesh.
Heat a tablespoon of the olive oil in a large soup pot or a Dutch oven over medium heat and add the chopped onions, garlic, celery, carrots, and diced zucchini.
Sauté onions and other veggies for 1-2 minutes before adding the additional ingredients to your large pot including the veggie broth, except for the cooked spaghetti squash.
Bring the soup to a boil over medium-high heat, then simmer on low heat for 25-30 minutes. You may stir occasionally with a wooden spoon so nothing sticks to the bottom of the pan.