Just a few ingredients + simple steps = a recipe you’ll keep forever.
~ Posh Pantry
Spaghetti Squash Soup
Ingredients
- 1 spaghetti squash
- 3 tbsp olive oil divided
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 onion diced
- 4 cups chicken stock Chef’s Elite Stock Base is best!
- 3 tbsp maple syrup Posh uses Escuminac
- Salt and pepper to taste
Instructions
- Preheat oven to 375.
- Cut squash top off, then cut in half lengthwise. Scoop out seeds. Drizzle with 2 tbsp olive oil and sprinkle with salt. Turn upside down on a baking sheet lined with parchment paper and bake for 30 minutes.
- Meanwhile, add 1 tbsp olive oil and butter to soup pot. Once melted add diced onion. Cook for 10 minutes. Add celery and carrot and cook for 5 minutes more.
- Add broth to pot and bring to a boil. Reduce heat and let simmer for 20 minutes until carrots are softened.
- Remove squash from oven and let cool slightly. Scrape out the beautiful squash, add to the soup pot and mix to combine.
- Let cool slightly. With a ladle, transfer to a blender in small batches. Blend until pureed.
- Add maple syrup to soup and stir to combine.
- Salt and pepper to taste.
- Enjoy with a soft bread! Happy Fall!
