30+ Healthy Spaghetti Squash Soup Recipes for Every Meal

Spaghetti squash is a wonderfully versatile vegetable that offers a mild, slightly sweet flavor and a unique texture that mimics pasta when cooked.

This makes it an excellent addition to a variety of dishes, especially soups.

Spaghetti squash soups are not only delicious but also packed with nutrients, making them a perfect choice for those seeking light, yet comforting meals.

Whether you’re looking for a low-carb alternative to traditional pasta dishes or simply enjoy experimenting with new ingredients, spaghetti squash can easily become the star of your soup recipes.

From rich, creamy varieties to lighter broths, the possibilities are endless. In this blog, we’ve gathered over 30 amazing spaghetti squash soup recipes that will warm you up and inspire your cooking.

These soups are perfect for any occasion, from cozy weeknight dinners to elegant dinner parties.

Read on to discover the endless potential of this humble squash in your next soup creation.

30+ Healthy Spaghetti Squash Soup Recipes for Every Meal

Incorporating spaghetti squash into your soups is an easy and delicious way to make your meals lighter without sacrificing flavor or texture.

Whether you enjoy a creamy, comforting bowl or prefer a light, brothy option, the versatility of spaghetti squash makes it a great ingredient for a wide range of soup recipes.

With over 30 recipes to choose from, there’s a perfect spaghetti squash soup for every taste and occasion.

So, next time you’re craving a nutritious and flavorful bowl of soup, reach for a spaghetti squash and get cooking!

Enjoy experimenting with these recipes and bringing the delightful flavors of spaghetti squash into your kitchen. Happy cooking!

Creamy Spaghetti Squash & Mushroom Soup

This Creamy Spaghetti Squash & Mushroom Soup combines the earthy flavors of mushrooms with the delicate, nutty taste of spaghetti squash. Perfect for a chilly evening, this soup is hearty yet light, making it a versatile choice for any season. The creamy texture is achieved without heavy cream, making it a guilt-free indulgence that’s as comforting as it is healthy.

Ingredients:

• 1 medium spaghetti squash (about 2 pounds)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Prepare the spaghetti squash:
   • Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Place cut-side down on a baking sheet and roast for 40 minutes or until tender. Let it cool slightly, then scrape out the flesh with a fork to create strands. Set aside.
2. Cook the vegetables:
   • In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Stir in the mushrooms and cook for about 5 minutes until softened.
3. Simmer the soup:
   • Add the vegetable broth, thyme, smoked paprika, and almond milk. Bring to a gentle boil, then reduce to a simmer.
4. Blend and combine:
   • Using an immersion blender, partially blend the soup to create a creamy texture while leaving some mushroom pieces intact. Add the roasted spaghetti squash strands and stir well.
5. Season and serve:
   • Adjust the seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

This Creamy Spaghetti Squash & Mushroom Soup is a delightful fusion of wholesome ingredients and robust flavors. It’s the perfect dish to satisfy your cravings for a creamy soup without the added heaviness. Whether enjoyed as a starter or a main course, it’s a recipe you’ll want to revisit again and again.

Spaghetti Squash & Lentil Curry Soup

Infused with aromatic spices, this Spaghetti Squash & Lentil Curry Soup offers a nutritious and flavorful twist on traditional curry soups. Spaghetti squash adds a unique texture that pairs beautifully with protein-packed lentils. It’s a one-pot wonder that’s perfect for meal prepping or serving a crowd.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Halve the spaghetti squash, remove the seeds, and roast cut-side down for 35–40 minutes. Once cool, scrape out the flesh and set aside.
2. Sauté the aromatics:
   • Heat coconut oil in a large pot over medium heat. Add the onion and garlic, cooking until softened. Stir in the curry powder, turmeric, and cumin, letting the spices bloom for about 1 minute.
3. Simmer the soup:
   • Add the lentils, vegetable broth, coconut milk, and diced tomatoes. Bring to a boil, then reduce to a simmer and cook for 20 minutes, stirring occasionally.
4. Incorporate the spaghetti squash:
   • Stir the spaghetti squash into the soup, ensuring it’s evenly distributed. Cook for another 5 minutes.
5. Serve:
   • Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro and a squeeze of lime.

This Spaghetti Squash & Lentil Curry Soup is a celebration of bold flavors and nourishing ingredients. The spaghetti squash adds a unique texture to the rich, spiced broth, creating a soup that’s both satisfying and wholesome. Make it part of your dinner rotation and enjoy the comforting warmth it brings.

Spaghetti Squash & Tomato Basil Soup

Classic tomato soup meets spaghetti squash in this Spaghetti Squash & Tomato Basil Soup. The addition of roasted spaghetti squash transforms the beloved comfort food into a heartier, more textured dish. With fresh basil and a hint of garlic, it’s a simple yet elegant recipe that shines with flavor.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 3 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Parmesan cheese (optional), for serving

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 400°F (200°C). Cut the squash in half, remove the seeds, and roast cut-side down for 35 minutes. Scrape out the strands and set aside.
2. Cook the base:
   • Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant. Add the crushed tomatoes, vegetable broth, oregano, and sugar. Bring to a simmer.
3. Blend the soup:
   • Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and return to the pot.
4. Add the spaghetti squash:
   • Stir in the roasted spaghetti squash and fresh basil. Let the soup simmer for 5 minutes to meld the flavors.
5. Season and serve:
   • Adjust salt and pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

This Spaghetti Squash & Tomato Basil Soup is a delightful twist on a classic favorite. The roasted squash adds a subtle sweetness and hearty texture, while the fresh basil ties it all together with vibrant flavor. Perfect for a quick lunch or an elegant dinner starter, this soup will quickly become a household favorite.

Spaghetti Squash & Chicken Tortilla Soup

This Spaghetti Squash & Chicken Tortilla Soup brings the bold, zesty flavors of a classic tortilla soup and combines them with the tender strands of spaghetti squash. The result is a hearty, low-carb dish that’s packed with smoky spices, shredded chicken, and vibrant toppings like avocado and fresh cilantro. It’s a crowd-pleasing meal that’s easy to make and perfect for any occasion.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth
• 1 can (14 ounces) diced tomatoes with green chilies
• 2 cups cooked, shredded chicken
• 1 cup black beans (optional)
• Salt and pepper to taste
• Toppings: diced avocado, fresh cilantro, lime wedges, tortilla strips

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 400°F (200°C). Cut the squash in half, remove seeds, and roast cut-side down for 35–40 minutes. Once cooled, scrape out the strands and set aside.
2. Prepare the soup base:
   • In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add chili powder, cumin, and smoked paprika, stirring for 1 minute.
3. Simmer the soup:
   • Add chicken broth, diced tomatoes with green chilies, and black beans (if using). Bring to a boil, then reduce to a simmer for 10 minutes.
4. Add chicken and squash:
   • Stir in shredded chicken and spaghetti squash. Simmer for another 5 minutes.
5. Serve:
   • Season with salt and pepper to taste. Serve hot with your favorite toppings, like avocado, tortilla strips, fresh cilantro, and a squeeze of lime.

This Spaghetti Squash & Chicken Tortilla Soup is a flavorful, healthy twist on a Mexican-inspired favorite. The spaghetti squash strands soak up the bold broth, making every bite satisfying and delicious. It’s perfect for family dinners or a cozy night at home.

Spaghetti Squash & Thai Coconut Soup

Transport your taste buds to Southeast Asia with this Spaghetti Squash & Thai Coconut Soup. Infused with the vibrant flavors of lemongrass, ginger, and lime, this soup is creamy, fragrant, and slightly spicy. The spaghetti squash adds a noodle-like texture, making it a wholesome alternative to traditional Thai soups.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 stalk lemongrass, bruised
• 1 tablespoon red curry paste
• 4 cups chicken or vegetable broth
• 1 can (14 ounces) coconut milk
• 1 tablespoon fish sauce (optional)
• Juice of 1 lime
• 1 cup sliced mushrooms
• Fresh cilantro, sliced red chili, and lime wedges for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Halve the spaghetti squash, remove seeds, and roast cut-side down for 35–40 minutes. Scrape out the strands and set aside.
2. Prepare the soup base:
   • Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant. Add red curry paste and stir for 1 minute.
3. Simmer the soup:
   • Add broth, coconut milk, lemongrass, and mushrooms. Simmer for 15 minutes to let the flavors meld.
4. Finish and serve:
   • Remove lemongrass. Stir in spaghetti squash strands, lime juice, and fish sauce (if using). Adjust seasoning with salt. Garnish with cilantro, chili slices, and lime wedges.

This Spaghetti Squash & Thai Coconut Soup is a warm and inviting dish that brings exotic flavors to your table. The creamy coconut base pairs beautifully with the tender squash, creating a soup that’s both comforting and exciting. Perfect for a quick lunch or a light dinner.

Spaghetti Squash & Italian Sausage Soup

Hearty, savory, and bursting with Italian flavors, this Spaghetti Squash & Italian Sausage Soup is a meal in a bowl. The spaghetti squash strands mimic pasta, while the sausage and vegetables make it filling and satisfying. This low-carb soup is perfect for meal prep or a warming family dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups fresh spinach or kale, chopped
• Salt and pepper to taste
• Parmesan cheese and fresh basil for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 400°F (200°C). Halve the squash, remove seeds, and roast cut-side down for 35–40 minutes. Scrape out the strands and set aside.
2. Cook the sausage:
   • In a large pot, heat olive oil over medium heat. Add sausage and cook until browned, breaking it into small pieces. Remove excess grease if necessary.
3. Prepare the soup:
   • Add onion and garlic to the pot with the sausage and sauté until fragrant. Stir in diced tomatoes, chicken broth, oregano, and red pepper flakes. Simmer for 10 minutes.
4. Add squash and greens:
   • Stir in spaghetti squash strands and spinach or kale. Cook for another 5 minutes until the greens are wilted.
5. Serve:
   • Season with salt and pepper. Serve hot, garnished with Parmesan cheese and fresh basil.

This Spaghetti Squash & Italian Sausage Soup combines the comfort of Italian flavors with the health benefits of spaghetti squash. It’s hearty enough for a main course yet light enough to enjoy any time. Serve it with crusty bread for a complete, satisfying meal.

Creamy Spaghetti Squash & Broccoli Cheddar Soup

This Creamy Spaghetti Squash & Broccoli Cheddar Soup is a rich, velvety dish that combines the wholesome flavors of roasted spaghetti squash and tender broccoli with the creaminess of sharp cheddar cheese. It’s a healthier twist on a classic comfort food, perfect for a chilly evening or as a crowd-pleasing appetizer.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups broccoli florets, chopped
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste
• Optional toppings: crumbled bacon, extra shredded cheese, chopped chives

Instructions:

1. Prepare the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half, scoop out the seeds, and roast cut-side down for 35–40 minutes. Cool and scrape out the strands.
2. Cook the soup base:
   • In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened. Add broccoli and cook for 3 minutes.
3. Simmer and blend:
   • Add broth and simmer for 10 minutes until the broccoli is tender. Blend the soup using an immersion blender or a regular blender until smooth.
4. Add cream and cheese:
   • Return the soup to low heat, stir in heavy cream, and slowly add the cheddar cheese, stirring until melted. Add spaghetti squash strands and mix gently.
5. Season and serve:
   • Season with salt and pepper. Serve hot, garnished with your favorite toppings like bacon bits or extra cheese.

This Creamy Spaghetti Squash & Broccoli Cheddar Soup is a luscious, cheesy delight with the added nutrition of squash and broccoli. It’s a perfect way to enjoy a rich, indulgent dish while sneaking in extra veggies.

Spaghetti Squash & Lentil Curry Soup

For a plant-based, flavor-packed option, this Spaghetti Squash & Lentil Curry Soup is a winner. The nutty lentils and fragrant curry spices pair perfectly with the tender strands of spaghetti squash, creating a warming and nourishing soup that’s both hearty and nutritious.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 ounces) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and naan bread for serving

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Halve the squash, remove seeds, and roast cut-side down for 35–40 minutes. Scrape out the strands and set aside.
2. Cook the lentils:
   • Heat coconut oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant. Add curry powder and turmeric, stirring for 1 minute.
3. Simmer the soup:
   • Add lentils, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally, until lentils are tender.
4. Finish with squash and lime:
   • Stir in the roasted spaghetti squash strands and lime juice. Season with salt and pepper to taste.
5. Serve:
   • Garnish with fresh cilantro and serve with warm naan bread.

This Spaghetti Squash & Lentil Curry Soup is an exotic and satisfying dish that’s perfect for meatless Mondays or anyone looking for a nutritious and flavorful meal. The combination of lentils and squash creates a delightful texture and taste that will have you coming back for seconds.

Spaghetti Squash & Tomato Basil Soup

This Spaghetti Squash & Tomato Basil Soup is a fresh and vibrant twist on the classic tomato soup. With strands of spaghetti squash adding a unique texture and plenty of fresh basil for flavor, this soup is light, comforting, and ideal for pairing with a slice of crusty bread or grilled cheese.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream or milk (optional)
• Salt and pepper to taste
• Parmesan cheese and extra basil for garnish

Instructions:

1. Prepare the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Halve the spaghetti squash, remove seeds, and roast cut-side down for 35–40 minutes. Cool and scrape out the strands.
2. Cook the soup base:
   • In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened. Add crushed tomatoes, broth, oregano, and sugar (if using). Simmer for 15 minutes.
3. Blend the soup:
   • Use an immersion blender or a regular blender to puree the soup until smooth.
4. Add squash and basil:
   • Return the soup to low heat and stir in the spaghetti squash strands, fresh basil, and heavy cream if desired. Season with salt and pepper.
5. Serve:
   • Ladle the soup into bowls, garnish with Parmesan cheese and extra basil, and serve hot.

This Spaghetti Squash & Tomato Basil Soup is a delightful way to enjoy classic comfort food with a nutritious twist. The combination of fresh tomatoes, fragrant basil, and tender spaghetti squash makes it a light yet satisfying meal for any time of the year.

Spaghetti Squash & Butternut Squash Soup

This Spaghetti Squash & Butternut Squash Soup is a perfect autumn-inspired dish that brings together the sweetness of butternut squash and the delicate texture of spaghetti squash. The velvety blend of the two squashes, seasoned with warm spices and enhanced with a touch of cream, creates a comforting and flavorful soup that feels both indulgent and healthy.

Ingredients:

• 1 medium spaghetti squash
• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Prepare the squashes:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half and remove the seeds. Place cut-side down on a baking sheet. Roast the butternut squash cubes on a separate baking sheet. Roast both squashes for 35–40 minutes, until tender. Scrape out the spaghetti squash strands and set aside.
2. Cook the base:
   • In a large pot, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add cumin, cinnamon, and nutmeg, and stir to combine.
3. Simmer the soup:
   • Add the roasted butternut squash cubes and vegetable broth to the pot. Bring to a simmer, cooking for 10 minutes to allow the flavors to meld.
4. Blend the soup:
   • Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
5. Finish and serve:
   • Stir in the coconut milk and the spaghetti squash strands. Heat for another 5 minutes to combine. Season with salt and pepper.
6. Garnish and enjoy:
   • Serve the soup hot, garnished with fresh parsley or thyme.

This Spaghetti Squash & Butternut Squash Soup is a cozy, fall-inspired dish that balances the natural sweetness of the squashes with warm spices. The addition of coconut milk adds a creamy, dairy-free touch, making it a great option for vegans or those with dietary restrictions. It’s a perfect soup for chilly evenings or holiday gatherings.

Spaghetti Squash & Chicken Tortilla Soup

For a hearty and flavorful soup, this Spaghetti Squash & Chicken Tortilla Soup combines the tender strands of spaghetti squash with seasoned chicken, tomatoes, and a hint of spice. The crunchy tortilla strips make it a fun and satisfying meal, packed with protein and fiber, while still feeling light and refreshing.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 2 chicken breasts (boneless, skinless)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup cilantro, chopped
• Tortilla chips, crushed for garnish
• Lime wedges for serving

Instructions:

1. Prepare the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half and remove the seeds. Roast for 35–40 minutes until the flesh is tender. Scrape out the strands and set aside.
2. Cook the chicken:
   • In a large pot, heat olive oil over medium heat. Season chicken breasts with salt, pepper, cumin, chili powder, and smoked paprika. Cook for 6–7 minutes per side until golden and cooked through. Remove from the pot and shred the chicken.
3. Sauté the aromatics:
   • In the same pot, sauté onion and garlic until softened, about 5 minutes. Add diced tomatoes, green chilies, chicken broth, corn, and shredded chicken. Bring to a simmer for 10 minutes.
4. Add spaghetti squash:
   • Stir in the spaghetti squash strands and cook for another 5 minutes to allow the flavors to combine. Adjust seasoning with salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls, and garnish with chopped cilantro and crushed tortilla chips. Serve with lime wedges.

This Spaghetti Squash & Chicken Tortilla Soup is a lively, flavor-packed meal that combines the best of a classic tortilla soup with the nutritious benefits of spaghetti squash. The crunchy tortilla chips and fresh lime elevate the dish, making it a vibrant and satisfying meal for any day of the week.

Spaghetti Squash & Mushroom Risotto Soup

This Spaghetti Squash & Mushroom Risotto Soup is a creamy, savory soup that takes the essence of a traditional risotto and adds a lighter, more nutritious twist with spaghetti squash. The earthy flavor of mushrooms complements the subtle sweetness of the squash, creating a sophisticated, yet comforting dish.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (cremini or button)
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Halve the spaghetti squash and remove seeds. Roast for 35–40 minutes until tender. Scrape out the strands and set aside.
2. Cook the base:
   • In a large pot, melt butter over medium heat. Sauté onion and garlic until soft. Add sliced mushrooms and cook until they release their moisture and become tender.
3. Add rice and broth:
   • Stir in Arborio rice and cook for 1–2 minutes. Add white wine, if using, and cook until absorbed. Gradually add the vegetable broth, one cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 20 minutes.
4. Finish the soup:
   • Stir in the spaghetti squash strands, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
5. Serve:
   • Serve the soup hot, garnished with fresh parsley.

This Spaghetti Squash & Mushroom Risotto Soup is a decadent yet healthier alternative to traditional risotto. The combination of creamy rice and tender squash creates a rich texture, while the mushrooms provide an earthy depth of flavor. It’s a perfect way to enjoy comfort food with a nutritious twist.

Spaghetti Squash & Tomato Basil Soup

This Spaghetti Squash & Tomato Basil Soup combines the natural sweetness of spaghetti squash with the tangy richness of ripe tomatoes and the freshness of basil. This soup is a delightful, light yet hearty option for a comforting meal. With the addition of creamy coconut milk, the soup is smooth and velvety, while the fresh basil provides a burst of flavor that perfectly complements the roasted squash.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves, chopped, for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds. Place it cut-side down on a baking sheet and roast for 35–40 minutes until tender. Scrape out the strands with a fork and set them aside.
2. Prepare the soup base:
   • Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened, about 5 minutes. Add the tomatoes, vegetable broth, balsamic vinegar, oregano, and basil. Bring to a simmer and cook for about 15 minutes, allowing the tomatoes to break down and the flavors to meld.
3. Blend the soup:
   • Use an immersion blender or carefully transfer the soup to a blender and purée until smooth. Return to the pot.
4. Finish the soup:
   • Stir in the coconut milk and the spaghetti squash strands. Let it simmer for 5–10 minutes to combine the flavors and heat through. Season with salt and pepper to taste.
5. Serve:
   • Ladle the soup into bowls and garnish with fresh chopped basil.

This Spaghetti Squash & Tomato Basil Soup is a refreshing twist on a classic tomato soup. The addition of spaghetti squash adds a unique texture and a healthy twist, while the creamy coconut milk balances the acidity of the tomatoes. This soup is not only nourishing but also a great way to enjoy a simple, flavorful, and satisfying meal.

Spaghetti Squash & Sweet Potato Soup

This Spaghetti Squash & Sweet Potato Soup is a cozy, nutrient-packed dish with the perfect balance of sweetness and savory flavors. The roasted sweet potatoes give the soup a rich, comforting base, while the spaghetti squash adds texture and fiber. With the addition of ginger and cinnamon, this soup has a warmth that makes it perfect for chilly days.

Ingredients:

• 1 medium spaghetti squash
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the vegetables:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. On a separate baking sheet, toss the sweet potato cubes with olive oil and season with salt and pepper. Roast both vegetables for 35–40 minutes until tender.
2. Cook the aromatics:
   • In a large pot, sauté the onion and garlic in a little olive oil over medium heat until softened, about 5 minutes. Add the grated ginger and cinnamon, cooking for another minute.
3. Simmer the soup:
   • Add the roasted sweet potatoes and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to blend.
4. Blend the soup:
   • Use an immersion blender or transfer the soup to a blender and purée until smooth.
5. Finish the soup:
   • Stir in the coconut milk and the spaghetti squash strands. Let the soup heat through for 5–7 minutes. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh cilantro.

This Spaghetti Squash & Sweet Potato Soup is a vibrant and healthy option that combines sweet and savory flavors beautifully. The creamy texture, enriched by coconut milk, creates a comforting, nutrient-dense soup that is perfect for any season. With the addition of fresh ginger and cinnamon, the soup also provides a delightful warmth, making it an ideal dish for cozy dinners.

Spaghetti Squash & Leek Soup

The Spaghetti Squash & Leek Soup is a light yet flavorful soup that blends the delicate flavor of leeks with the mild sweetness of roasted spaghetti squash. The earthy notes from the leeks are complemented by a touch of thyme and cream, making it a rich and satisfying meal. This soup is an excellent way to enjoy the wholesome benefits of squash while treating your taste buds to a refined, flavorful experience.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Roast the spaghetti squash:
   • Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half and scoop out the seeds. Place it cut-side down on a baking sheet and roast for 35–40 minutes until tender. Scrape out the squash strands with a fork and set them aside.
2. Sauté the leeks and garlic:
   • In a large pot, heat olive oil over medium heat. Add the sliced leeks and garlic, and sauté until softened, about 7 minutes. Add the fresh thyme and stir for another minute.
3. Simmer the soup:
   • Add the vegetable broth to the pot and bring to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
4. Blend the soup:
   • Use an immersion blender to purée the soup until smooth or transfer to a blender in batches.
5. Finish the soup:
   • Stir in the heavy cream and spaghetti squash strands, allowing the soup to heat through for 5–7 minutes. Season with salt and pepper to taste.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley.

This Spaghetti Squash & Leek Soup offers a refined flavor that pairs the sweetness of spaghetti squash with the mild, oniony notes of leeks. The creamy texture and subtle seasoning make it a light yet satisfying meal that is perfect for a cozy evening. Whether served as a starter or a main course, this soup is a delicious and healthy addition to your recipe rotation.

Note: More recipes are coming soon!