Cream of spaghetti squash and potato soup. Only a few simple steps until you have a great new take on a beloved fall classic.
- 16 ounces spaghetti squash (peeled, diced)
- 8 ounces potatoes (peeled, diced)
- 1/2 onion (peeled, diced)
- 2 carrots (peeled, diced)
- 2.5 to 3 cups water (700–750 milliliters)
- Salt and pepper to taste
- 3 ounces heavy cream
- 1–2 teaspoons pumpkin seeds (roasted, de-shelled)
- (Optional) Remaining squash (cored, deseeded, otherwise kept in tact)*
- (Optional) If opting to make an edible bowl out of the squash use a 3lbs+ squash for the recipe. Cut the top third off and use it for soup. Bake the remaining portion on 390°F for 30-40 minutes. Set aside until soup is ready.*
- In a larger pot, combine vegetables, seasonings and water. Bring to a boil and cook on low until the vegetables soften (about 40 minutes).
- Strain vegetables into a blender but keep the water in which they cooked. Blend vegetables and return to the pot with water. Stir well and bring to a boil on medium. Stir in heavy cream until ingredients integrate. Cook approximately 5 more minutes and turn the stove off.
- Serve warm, (optionally) in the edible squash bowl.
- Top with pumpkin seeds.
*The number and size of spaghetti squash you’ll need will depend on whether you want to make edible bowls out of them, and how many bowls you’d like. If just one, then a 3 lbs squash will be enough. For more bowls get more squash. Clean them as you did the first one, but keep tops and bake them too.
Keywords: spaghetti squash, cream of spaghetti squash