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Triple-Squash Veggie Soup with “Lukshen”


Strands of spaghetti squash serve as the “noodles” in this easy, gluten-free Passover soup loaded with healthy vegetables.


Prepare the Soup

1. Cut spaghetti squash in half and place face-down in a nine- by 13-inch pan. Bake uncovered at 350 degrees Fahrenheit for 40 minutes. Set aside.
2. In a large saucepot, sauté onion in oil until golden. Peel and chunk next seven ingredients and add to pot with enough water to cover. Bring soup to a boil and add seasoning. Lower heat and simmer one hour or until vegetables are cooked through.
3. Blend soup with an immersion blender until mostly pureed, adding more liquid if necessary to achieve desired consistency.
4. Scrape strands of spaghetti squash into a bowl. Gently separate strands with two forks into “spaghetti.” Add to soup and stir well.


If you don’t use chicken soup mix, you can substitute chicken soup for half the water for additional flavor.


Photography and Styling by Chavi Feldman 

Food Prep by Chaya Ruchie Schwartz