Spaghetti Squash Soup Recipe

Spaghetti squash soup is simple to make, flavors excellent, and can make any coffee break or din-din menu complete. Spaghetti squash is an orange-colored or yellow, elongated veggie which is frequently available. It includes source of nourishment like potassium, vitamin A, folic acid, and beta-carotene, which are important energy providers.

You most likely think of having it only if you are unwell or on a diet plan when you think of a veggie soup. Spaghetti squash is a special in most countrysides and is among the very best ingredients to opt for a thick, luscious soup. Here are some delightful, delicious, and refreshing spaghetti squash soup dishes for you to try.
Ingredients:• 1 cup carrot, chopped
• ½ cup parsley, chopped
• Chicken broth or stock
• 4 tablespoons olive oil
• 1 spaghetti squash
• 1 garlic clove, finely chopped
• 1 onion, chopped
• 1 tomato, chopped
• Spring onions, julienne for garnish
• Salt and black pepper, for taste

Instructions:
1. Slice the squash in 2 parts and wash it by removing all the seeds.
2. Cook it in an oven at 350oF for approximately an hour.
3. Take a stock pot, heat olive oil in it.
4. Include sliced garlic, carrots, and onions in, and pan fry until the onions turn light brown.
5. Now include the tomatoes together with parsley.
6. Panfry everything side by side.
7. When the spaghetti squash is good, make a purée with the cooked squash and chicken broth.
8. Include the purée belong the veggies and take it to boil on low heat.

9. Finally, include salt and black pepper to taste.
10. When the soup turns luscious and thick, get rid of from heat.
11. You can include red chili flakes on top if you love your soup a bit red hot.
12. Garnish the soup with sliced tomatoes and spring onions.
13. Serve warm.