Romana Rovic

I made some comforting spaghetti squash soup by roasting the squash at 400 for 40 mins. I sautéed some onions, added the squash and liquid, then emulsified it with an immersion blender…. then drizzled a little olive oil on top and added some teardrop peppers for contrast and a kick of flavor.

One medium spaghetti squash
2 tablespoons olive oil
1 med chopped red onion
4 chopped garlic cloves
4 c chicken broth
1/2 dried thyme
1/4 teas nutmeg
1/2 Murray River Salt
1/4 teas pepper
1/2 C half half or heavy cream

Preheat your oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little olive oil and place them cut-side down on a baking sheet. Roast for 35–45 minutes, until tender.

While the squash roasts, heat the remaining oil or butter in a soup pot over medium heat. Add the onion and cook for 5–7 minutes until softened. Add the garlic and thyme; cook for another 30–60 seconds.

Scoop the cooked squash flesh from its shell and add it to the pot. Pour in the broth, add the nutmeg if using, and bring to a gentle simmer. Cook for 10 minutes to blend the flavors.

Use an immersion blender until the soup is silky. Alternatively, carefully blend in batches in a countertop blender. Stir in the cream and Parmesan, if desired, and season with salt and pepper.

#squash
#soup
#teardrop
#oliveoil
#pepper