Description

This spaghetti squash soup is a bright and fresh soup recipe loaded with vegetables, delicious squash ‘noodles,’ chickpeas, and flavorful herby vegetable broth!

Ingredients

Scale

1 large spaghetti squash
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
2 cloves garlic, minced
3 carrots, diced
3 stalks celery, chopped
2 13-ounce cans chickpeas
6 cups low sodium vegetable stock
1 teaspoon thyme
1 teaspoon salt
1/2 cup fresh parsley, chopped

Instructions

Step: Cook your spaghetti squash: preheat your oven to 400 degrees Fahrenheit. Cut the spaghetti squash lengthwise, brush with 1 tablespoon of the olive oil and salt, and roast with the cut-side up for 40 minutes. Once squash has finished cooking, take a fork and loosen the squash strands, and scrape them into a bowl.
Step: In a large soup pot, heat the remaining tablespoon of olive oil over low heat. Add the onion and garlic and sauté for 5 or 6 minutes until the veggies become translucent.
Step: Add the carrots and celery and sauté for 3 minutes more.
Step: Add the chickpeas, low sodium vegetable stock, thyme, and salt. Bring to a boil then reduce to a simmer. Simmer for about 25 minutes until veggies are fully cooked.
Step: Add the fresh parsley and the cooked spaghetti squash noodles to the soup and stir. Taste, and add more seasoning if desired. Serve hot!

Notes

You can cook your spaghetti squash in the air fryer at 400 degrees Fahrenheit for 20 minutes as a shortcut. This soup is vegan, vegetarian, dairy-free, and gluten-free (ensure all ingredients are certified gluten-free).

Prep Time: PT0M
Cook Time: PT30M
Category: Dinner, Lunch, Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 298 kcal
Sugar: 13 g
Sodium: 2414 mg
Fat: 11 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 11 g
Protein: 9 g
Cholesterol: 0 mg

Keywords: spaghetti squash soup, vegan soup, gluten free soup, healthy soup, chickpea soup, plant based dinner