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Meat
Easy
10 Servings
Allergens 
No Allergens specified
2 Hours, 30 Minutes
Diets
Spaghetti squash always intrigues me — it’s so similar in texture to real pasta that I love to try imitation pasta dishes with it because you get the texture without the carbs! This soup has the combination of the “lukshen” along with a delicious yet mild flavor from all the yellow veggies. Really tasty and nice for a change of pace!
1 spaghetti squash, halved and deseeded
2 large onions, diced
4 yellow squash, peeled and chunked
1 carrot, peeled and left whole
4 Yukon Gold potatoes, cut into quarters
1 large yellow pepper, cut into large chunks
4 cups water
1 tablespoon chicken soup mix (parve)
1 tablespoon plus 1 teaspoon salt
dash white pepper
Preheat oven to 350 degrees. Place the two halves of the spaghetti squash face down into a baking pan with a bit of water — just barely covering the bottom of the pan. Cover tightly with foil and bake for 40 minutes. Check for readiness by trying to lift off a few strands of squash with a fork. When ready, the squash will look like spaghetti and come up easily.
In a large pot, sauté onions in oil over low heat until golden and limp, around 30 minutes. (Caramelizing onions does take a while, but the flavor is worth it, so leave yourself time for this step.) Add remaining ingredients to pot and bring to a boil. Lower heat and simmer soup for 30 minutes.
Meanwhile, scrape the squash into a large bowl and remove one cup of it to a separate bowl. Transfer the larger amount of squash to the soup and continue to cook until vegetables are soft when pierced with a fork. Remove from heat.
Remove carrot from soup and mash with a fork. Using an immersion blender, blend soup until smooth. Return mashed carrot and remaining one cup spaghetti squash to soup and stir well to combine. Adjust seasonings to taste.
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
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