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Parve
Easy
18 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Strands of spaghetti squash serve as the “noodles” in this easy, gluten-free Passover soup loaded with healthy vegetables.
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)
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.
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.
Blend soup with an immersion blender until mostly pureed, adding more liquid if necessary to achieve desired consistency.
Scrape strands of spaghetti squash into a bowl. Gently separate strands with two forks into “spaghetti.” Add to soup and stir well.
Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz
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This is delicious!
does it freeze well?
Hi! Yes, you can freeze the soup. However, I would not freeze with the spaghetti squash inside. You can put the spaghetti squash in a ziplock bag and freeze it separately.