Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will add a richer flavor to the soup.

Is there a way to make this soup thicker?

Yes, you can blend a portion of the soup with an immersion blender before adding the coconut milk or cream.

Certainly! This soup can be made a day ahead and stored in the refrigerator. The flavors will continue to develop and improve.

A warm, creamy soup that highlights the unique texture of spaghetti squash, perfect for a cozy and nutritious meal.

Scale

Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
Brush inside of each half with 1 tablespoon olive oil; season with salt and pepper.
Place squash cut-side down on a baking sheet and roast 30-40 minutes, until tender.
Scrape roasted flesh with a fork into strands and set aside.
In a large pot, heat remaining 1 tablespoon olive oil over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and dried thyme; cook 1-2 minutes until fragrant.
Pour in vegetable broth and bring to a simmer.
Add spaghetti squash strands and stir to combine.
Reduce heat to low, stir in coconut milk or cream; simmer 10-15 minutes.
Season with salt and pepper to taste.
If using, add spinach or kale and cook until wilted.
Optional: stir in Parmesan cheese, lemon juice, or red pepper flakes before serving.

Choose a ripe, firm spaghetti squash and don’t overcook it to maintain texture. Simmer the soup gently when adding milk or cream to prevent curdling.

Keywords: spaghetti squash, soup, low carb, gluten free, vegetarian