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Monday, 22 August 2016

Roasted Spaghetti Squash Soup

Spaghetti squash is so much more than just a low-carb alternative to pasta.  Keep warm as the summer evenings start to cool down with this comforting Roasted Spaghetti Squash Soup.


½ lb of Beets, peeled and sliced
1 Spaghetti Squash, halved
2 Pears, cored and peeled
1 Pepper, deseeded and sliced 
½ lb of Potatoes, peeled 
5 cups Vegetable Stock
3 cloves Garlic, sliced
Freshly Ground Pepper

Preheat oven to 400F.  Add beets, squash, pears, potatoes, pepper and garlic to a greased baking sheet.  Season with salt and pepper.  Roast for 40 minutes, or until vegetables are tender.

Scope flesh of squash into a pot and add the rest of the roasted vegetables.  Add vegetable stock and bring to boil.

Add soup to a blender in batches; blend till smooth.

When serving, garnish with green onions, salt and freshly ground pepper.

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