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Comforting Spaghetti Squash Soup
Move over noodles, Spaghetti Squash Soup is here! Deliciously hearty and comforting, it’s the perfect meal to make you feel better inside and out when winter refuses to go…
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, chopped
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1-1/2 tsp salt
- 3/4 tsp ground black pepper
- 5 sprigs fresh thyme
- 1 tbsp dried Italian herbs
- 1 tsp ground turmeric
- 8 cups vegetable broth
- 2 cups spinach leaves, chopped
- 1 cup frozen edamame
- 4 cups baked spaghetti squash*, (about 1/2 a large squash)
Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a large pot over medium-high heat; once hot, add the onion, garlic, carrots, celery, salt and pepper.
Cook until slightly softened and fragrant, then add the fresh thyme, dried Italian seasoning and ground turmeric and stir well; continue cooking for a minute or two, to develop the flavors.
Add the vegetable broth, bring to a boil, then reduce the heat to a simmer and cook gently until the carrots are tender, about 8 to 10 minutes.
Next, throw in the spinach and edamame, stir until the spinach is completely wilted, and then delicately stir in the baked spaghetti squash.
Kill the heat and allow your soup to sit for about 5 minutes or until the squash is heated through, then serve.
*To bake the spaghetti squash, follow the instructions in this post.
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