Ginger & Coconut Roasted Spaghetti Squash Soup
You’re going to fall in love with our Ginger & Coconut Roasted Spaghetti Squash Soup. It’s warm, rich and creamy—the perfect dish for fall. Besides tasting great, it keeps well and is a great value. Just ten minutes of prep time and you’ll have a satisfying family dinner for eight.
1 hour, 10 mins
- 2 Tbs coconut oil (divided)
- 1 large spaghetti squash (cut in half with seeds removed (about 6 cups cooked squash))
- 1 cup sliced baby carrots (cut in half lengthwise)
- 1 large sweet onion (cut into 1-inch pieces)
- 3-4 garlic cloves
- 3 cups (24 oz) vegetable stock (divided)
- 1 can coconut milk
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
Preheat oven to 400º. Brush rimmed baking sheet with 1 tablespoon coconut oil. Add spaghetti squash halves, cut side down. Drizzle remaining coconut oil over the carrots, onion and garlic. Toss gently and spread vegetables evenly around the squash. Pour 1 cup of vegetable stock over the vegetables. Roast in oven for 40-50 minutes, until squash and carrots are fork tender and onions are translucent and slightly caramelized. Remove and let cool slightly.
Add carrots, onion and garlic to food processor and pulse until slightly smooth. Scoop one half of spaghetti squash into the food processor and purée until smooth. Add remaining squash and purée until smooth.
Place squash mixture into a 4-quart sauce pan. Stir in remaining broth, coconut milk, ginger and salt. Warm over medium-low heat for a few minutes. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.