Easy Spaghetti Squash Soup

Easy Spaghetti Squash Soup

from triedandtruerecipe.com
65 min
4 servings

This easy spaghetti squash soup recipe is a perfect autumn soup recipe! It's made with ground turkey, plenty of veggies, and finished with perfectly roasted spaghetti squash.

Ingredients

  • 1 large spaghetti squash (halved lengthwise and seeds discarded)
  • 2 tablespoons olive oil (divided)
  • 1 pound ground turkey
  • 1 yellow onion (peeled and diced)
  • 2 sweet potatoes (peeled and diced)
  • 3 ribs celery (trimmed and diced)
  • 2 tablespoons butter
  • 2 teaspoons dry thyme
  • 15- ounce can fire-roasted diced tomatoes
  • 6 cups water or chicken stock
  • Salt (pepper, and crushed red pepper to taste)

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the turkey and cook, breaking it up as it cooks. Season all over with salt and pepper and continue cooking for 10-15 minutes until cooked through. Remove the turkey from the pot and transfer to a plate.

  3. 3

    If the pot seems dry, add another teaspoon of oil and turn the heat to medium-high. Add the onion, sweet potato, and celery and season all over with salt and pepper. Cook for 10 minutes until fragrant and just beginning to soften.

  4. 4

    Return the turkey to the pot and add the diced tomatoes and water or stock. Bring to a boil and then reduce heat and simmer for 30 minutes. Taste and season once more to your preferences.

  5. 5

    Remove the squash from the oven and use a fork to scrape the squash from its skin.