Gluten-free Spaghetti Squash Soup

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!

INGREDIENTS

COOK SPAGHETTI SQUASH:

Poke holes all over the spaghetti squash. Place it into a microwave-safe dish and microwave for 8-12 minutes.

SLICE & REMOVE SPAGHETTI SQUASH FLESH:

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.

COOK VEGETABLES:

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.

ADD REMAINING INGREDIENTS:

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.

COOK SOUP:

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.

Swipe up for full recipe!