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Recipe by Dining In

Triple-Squash Veggie Soup with “Lukshen”

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Triple-Squash Veggie Soup with “Lukshen”
Parve Parve
Easy Easy
18 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets
- Gluten Free - Low Fat - Low Carb

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

Ingredients

Main ingredients

  • 1 small spaghetti squash

  • 1 large onion, diced

  • oil, for sautéing

  • 1 large zucchini

  • 1 small turnip

  • 3 large carrots

  • 4 large stalks celery

  • 1 small butternut squash

  • 2 potatoes

  • 1 sweet potato

  • 5 teaspoons salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon chicken soup mix (optional, see note)

Directions

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.

Notes:

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

Credits

Photography and Styling by Chavi Feldman  Food Prep by Chaya Ruchie Schwartz

Recipe tags

cook it nj cookitnj courgettes healthy kosher for passover Passover recipe passover soup Pesach pesach recipes pesach soups spaghetti squash squash squash soup vegetables soup zucchini zucchinis
Triple-Squash Veggie Soup with “Lukshen”

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