Description
A unique and hearty soup combining tender roasted spaghetti squash strands with savory browned sausage and a rich chicken broth. This nutritious and satisfying American-inspired soup is perfect for a comforting meal, featuring simple ingredients and a blend of roasting and simmering techniques.
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 sausages, sliced
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 carrot, diced
- Salt and pepper to taste
Optional Ingredients
- Spinach, as desired
- Parmesan cheese, for garnish
Instructions
- Roast Spaghetti Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30 to 40 minutes until the flesh is tender and can be shredded into strands easily.
- Scrape Squash Strands: Once roasted and slightly cooled, use a fork to scrape the flesh into spaghetti-like strands and set aside.
- Brown Sausage: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced sausages and cook until browned and cooked through, about 5-7 minutes.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the sausage. Sauté until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Add Vegetables and Broth: Stir in the diced carrot and pour in the 4 cups of chicken broth. Increase the heat to bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 10 to 15 minutes, allowing flavors to meld and carrots to soften.
- Add Squash Strands: Stir in the roasted spaghetti squash strands and cook for an additional 5 minutes to heat through and combine flavors.
- Season and Serve: Taste and season the soup with salt and pepper as needed. Optionally, add fresh spinach and allow it to wilt, garnish with parmesan cheese, then serve the soup warm.
Notes
- Use turkey sausage for a lighter and leaner protein alternative.
- Add chili flakes or crushed red pepper for a spicy kick.
- For a vegetarian version, substitute sausage with plant-based sausage or mushrooms and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American-inspired
