Print Options:

Simple Spaghetti Squash And Thyme Soup

Yields5 ServingsTotal Time1 hr

A smooth and creamy soup of roasted spaghetti squash and thyme

squash chunks

Roasted Squash
 1 spaghetti squash, sliced in half, lengthways, seeds removed
 2 Tbsp olive oil
 Salt and pepper
 2 Tbsp fresh thyme (leaves only. Strip them from the woody stalk)
Soup
 3 Tbsp olive oil
 6 garlic cloves
 ½ onion, roughly chopped
 5 cups vegetable stock
1

Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and line a baking tray with baking paper

2

Lay the spaghetti squash onto the tray and rub the cut side with olive oil, salt, pepper and thyme

3

Lay the cut side of the squash halves onto the lined tray and bake in the preheated oven for about 30 minutes or until the flesh inside is soft

4

Scrape the squash flesh into a large saucepan or stock pot over a medium heat, add the oil, garlic, onion, stock and an extra dash of salt and pepper

5

Cover the pot and simmer for about 20 minutes

6

Use an immersion blender to blend the soup until totally smooth

7

Serve hot, with a fresh herb garnish

Nutrition Facts

5 servings

Serving size

Amount per serving
Calories173
% Daily Value *
Total Fat 14.2g19%
Total Carbohydrate 12g5%
Protein 2.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.