Paleo Soup Recipes: Spaghetti Squash Soup

Paleo Soup Recipes:

Spaghetti Squash Soup

Spaghetti squash soup is one of the ultimate paleo soup recipes; simply put, it’s a little slice of nirvana. I love spaghetti squash, but it’s more than just a low carb pasta substitute. It can be prepared in many ways and we’ll explore some other ways to incorporate spaghetti squash into your diet. However, for now we’ll focus on creating a comfort soup for the ages.

Spaghetti squash has a mild flavor, which makes it a wonderful pairing with other flavors without creating conflict. It works well with curries or a hearty tomato sauce.

The easiest way to prepare a spaghetti squash is to slice it in half and roast it. That’s what we’ll do here as the basis of our soup. We’re going to use carrots to complement the spaghetti squash, but feel free to replace the carrots with another vegetable of your choosing. Potatoes are a good choice.  Lastly, feel free to add more spices or a curry paste to amp up the flavor and enjoy the deliciousness of spaghetti squash.

Here it is:

Ingredients

4 tbsp extra virgin olive oil or coconut oil, divided

1 large spaghetti squash, halved

1 tbsp onion powder (or 1 medium onion, chopped)

2 tsp garlic powder(or 4 cloves garlic, minced)

2 medium carrots, chopped

32 oz cup chicken stock(Use vegetable stock if you want to make a vegan version)

14 oz. coconut milk

Salt and pepper to taste

Basil leaves for garnish (optional)

Method

1. Preheat your oven to 425 F
2. Cut the spaghetti squash in lengthwise, scoop the seeds out, rinse and set aside.
3. Line a baking sheet with parchment paper and drizzle 1 tbsp of oil on each of the squash halves. Then place the halved squash face down and roast until thoroughly softened throughout (approximately 45 minutes).
4. Once the spaghetti squash has fully softened, remove it from the oven and set aside.
5. While your squash is cooling, place a large soup pot over medium heat and add the remaining 2 tbsp of oil. Then sauté the chopped carrots until fork tender. If you are using fresh garlic and onions then add and sauté along with the carrots.
6. Pour broth into soup pot with vegetables and bring to a boil. If you are using garlic powder and onion powder, add to the broth as you bring it to a boil.
7. Once boiling, reduce heat and simmer.
8. Scoop the flesh from the spaghetti squash, discarding the skin, and add to the simmering broth.
9. Salt and pepper to taste and continue to simmer for 15 minutes. Remove the pot from the heat and use an immersion blender to puree the squash and soup mixture until thoroughly devoid of lumps. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
10. Once completely pureed, stir in the coconut milk and mix until fully combined.
11. Return to the stovetop over medium heat and simmer uncovered for an additional 5 to 10 minutes, stirring occasionally.
12. Divide soup into 4 bowls, garnish with basil leaves, if desired and serve.

Save Print Paleo Soup Recipes: Spaghetti Squash Soup Author: CavemanDietBlog.com   Ingredients

• 4 tbsp extra virgin olive oil or coconut oil
• 1 large spaghetti squash
• 1 tbsp onion powder (or 1 medium onion, chopped)
• 2 tsp garlic powder (or 4 cloves garlic, minced)
• 2 medium carrots, chopped
• 32 oz cup chicken or vegetable stock
• 14 oz. coconut milk
• Salt and pepper to taste
• Basil leaves for garnish

Instructions

1. Preheat your oven to 425 F
2. Cut the spaghetti squash in lengthwise, scoop the seeds out, rinse and set aside.
3. Line a baking sheet with parchment paper and drizzle 1 tbsp of oil on each of the squash halves. Then place the halved squash face down and roast until thoroughly softened throughout (approximately 45 minutes).
4. Once the spaghetti squash has fully softened, remove it from the oven and set aside.
5. While your squash is cooling, place a large soup pot over medium heat and add the remaining 2 tbsp of oil. Then sauté the chopped carrots until fork tender. If you are using fresh garlic and onions then add and sauté along with the carrots.
6. Pour broth into soup pot with vegetables and bring to a boil. If you are using garlic powder and onion powder, add to the broth as you bring it to a boil.
7. Once boiling, reduce heat and simmer.
8. Scoop the flesh from the spaghetti squash, discarding the skin, and add to the simmering broth.
9. Salt and pepper to taste and continue to simmer for 15 minutes. Remove the pot from the heat and use an immersion blender to puree the squash and soup mixture until thoroughly devoid of lumps. (NOTE: If you do not have an immersion blender, you can divide the soup into small batches and use a standard blender or food processor)
10. Once completely pureed, stir in the coconut milk and mix until fully combined.
11. Return to the stovetop over medium heat and simmer uncovered for an additional 5 to 10 minutes, stirring occasionally.
12. Divide soup into 4 bowls, garnish with basil leaves, if desired and serve.

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