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Bowl of soup

Spaghetti Squash Soup

Print Recipe Pin Recipe
Total Time 1 hour
Course Soup
Servings 6

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!
Keyword Fall, Maple Syrup, Squash