If you've ever grown spaghetti squash, you know that you can end up with a BUNCH by the end of the season. If you love spaghetti squash, that's great, but what do you do if you simply have too much of it? My answer? Spaghetti Squash Soup! This is not a stringy soup. It's smooth and creamy and easy to make. Here's how:
Start by cooking the spaghetti squash. I like the microwave method. Stab the squash with a fork on all sides. Set it on a plate and microwave it on high for 12 minutes.
After it has cooled enough to touch, cut it open and then use a spoon to scrape out the pulp and seeds.
Use a fork to scrape out the strands and dump into a large pot.
Add a grated carrot and a cup of diced celery.
Add six cups of broth (either chicken or vegetable broth), a cup of diced onion and season with salt and pepper.
Bring to a boil and then simmer for 30 minutes until the vegetables are tender.
Then blend until smooth. You can use a regular blender or an immersion blender.
Add a teaspoon of lemon juice and it's time to eat!
***You can store this soup in Ziplock bags in the freezer.
No comments