I had half of a spaghetti squash that I needed to use up, and I didn’t feel like going the traditional marinara route. So I googled “spaghetti squash soup” and came up with a handful of recipe options. This is the one that I decided to try.
What I did differently: I only had half of the squash, so I halved the recipe. I used 4 cups of turkey stock (yay for homemade stock!), which made it a bit runny and if I’d had more time, I would have liked to have reduced the soup by simmering for an hour or two, which would have made it richer in flavor and thicker. I happened to have some leftover white wine, so I added about 2 tablespoons of white wine, and I really liked what it did for the flavor, and since I didn’t have time to simmer the soup, I opted to add 2 tablespoons of heavy cream, which I happened to have on hand for making truffles.
We both liked this (Tito didn’t care for it, but I wouldn’t trust his tastes quite yet). It’s not overly complex, but it’s not simple or boring. It’s not heavy, but it’s satisfying. We like squash a lot; plus, it’s really good for you. This was a great way to use up some leftover squash for a light weeknight meal that, when paired with some cornbread, leaves you satisfied and not dreading the overindulgence that is sure to come later in the week.
Spaghetti Squash Soup
1/2 spaghetti squash
1 T butter
3 cloves of garlic, minced
1 small yellow onion, minced
1/2 t curry powder
4 cups stock (chicken, turkey or vegetable)
2 T white wine (optional)
2 T heavy cream (optional)
Directions:
Cut the spaghetti squash in half lengthwise (if you haven’t already) and roast in the oven, cut side down, for an hour at 350 (I do this on parchment paper for ease of cleaning).
After the squash has roasted, melt the butter in a large saucepan. Saute the onion and garlic over medium-low heat for around 10 minutes, until the onions are sweating and sweet-smelling (don’t let them brown). Add the curry powder and stir until the curry is fragrant, about 1 minute. Add the stock and wine. At this point, you can either add 1/2 the squash or all of it – if you want to have some stringy-squashy texture at the end, only add half; if you want it to be smooth like a bisque, add it all (I only added half and then ended up pureeing it all at the end anyway). Puree the soup with an immersion blender (or CAREFULLY in batches in your blender).
Simmer for 30+ minutes, then add the remaining squash and cream. Simmer another 10 minutes or until it reaches the desired consistency. You can be fancy like I tried to be and drizzle some extra cream over individual portions after it’s in bowls.