A colorful serving of spaghetti squash soup in a white bowl with an orange napkin and a spoon.

Spaghetti Squash Soup

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Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies. This soup can be made with or without sausage so it’s perfect for anyone, or any table.

Spaghetti Squash Soup with Italian sausage, tomatoes, and zucchini. - kudoskitchenbyrenee.com

Since we had an overabundance of spaghetti squash in our garden this year, I’ve been trying to come up with new recipe ideas that will utilize this delicious and flavorful winter squash.

Even if you don’t grow your own, since spaghetti squash is widely available in most grocery stores this time of year, I urge you to pick a few up and make this squash soup recipe. You’ll be glad you did!

The following video featuring spaghetti squash chili is a recipe I think you’ll also enjoy!

*Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Fall Festival Spaghetti Squash Soup is available near the end of this post. 

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 Spaghetti Squash Soup with Italian sausage, tomatoes, and zucchini. - kudoskitchenbyrenee.com

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The ingredient list for making spaghetti squash soup;

  • Spaghetti Squash (2 small or one large)
  • Italian Sausage (optional)
  • Grapeseed Oil (or other light oil)
  • Onion
  • Zucchini
  • Garlic
  • Canned Tomatoes
  • Chicken, Turkey, or Vegetable Stock or broth (homemade or store-bought)
  • Dried Basil
  • Dried Oregano
  • Red Pepper Flakes
  • Butter
  • Apple Cider Vinegar
  • Salt and Pepper
  • Parmesan Cheese

Can this squash soup be made without the sausage?

Yes! Most definitely!!

Spaghetti Squash Soup can easily be made with or without the meat depending on what your family enjoys.

My husband happens to love Italian sausage, so I made sure to add it to the soup pot. However, I would have been just as happy with my soup with veggies and broth alone.

Additional ingredient add-in suggestions;

Since you can tailor this fall soup to your tastes and preferences why not think about adding in some leftover Thanksgiving turkey, if you’re lucky enough to have any?

And what about adding a cup or two of leftover stuffing?

That might sound strange suggestion, but I’ll bet the addition of the bread stuffing would be a wonderful addition to this soup and would make it even heartier. And, of course, it would thicken it up just a bit making it more like a winter squash stew.

  • Cooked Chicken
  • Green Bell Pepper
  • Red Bell Pepper
  • Shallots
  • Broccoli
  • Corn
  • Mixed Vegetables
  • Pepperoni
  • Leftover Pork
  • Cooked Potato
  • Green Beans
  • Butternut Squash
  • Mushrooms

See? That’s the fun of cooking. There aren’t any rules, so it’s okay to play with your food and get creative in the kitchen!

It’s actually encouraged, so don’t be scared!

Can spaghetti squash soup be frozen?

YEP!!

Make sure to cool the soup completely, and then add it to a freezer-safe container with a tight-fitting lid.

This soup can be frozen for up to 6 months.

Thaw completely and then reheat on the stovetop.

Vertical title text image of spaghetti squash soup with a closeup white bowl of soup with a spoon.

Can this squash soup recipe be served as a side dish or starter?

It sure can!

Might I suggest serving it as a starter for Thanksgiving this year?

Or, if serving spaghetti squash soup as the main course, why not dish it up alongside this healthy green kale salad with fresh berries and perhaps this roasted garlic cheese bread.

A closeup photo of a spoon with spaghetti squash soup with tomatoes, Parmesan cheese, and herbs.

Presentation is everything!!

**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this squash soup recipe if desired.

How to make spaghetti squash soup:

  • In a large skillet heat the canola oil over medium heat.
  • Place the spaghetti squash cut side down in the pan and allow to brown (approximately 5 minutes).
  • Remove and continue the same process with the second squash.
  • *Note – This step is optional but the extra browning of the squash will add more flavor to the final soup.
How to make Spaghetti Squash Soup photo tutorial. - kudoskitchenbyrenee.com
  • Place the browned squash in a microwave-safe dish and cover with plastic wrap, OR preferably a paper plate or paper towels.
  • Microwave until the squash becomes tender and strands will form when the interior of the squash is scraped with a fork.
  • Set aside to cool.
  • When the spaghetti squash is cool enough to handle, scrape the strands of the squash into a large stockpot.
  • Add the oregano, basil, tomatoes, red pepper flakes, salt, black pepper, and chicken stock.
  • Stir well.
  • Meanwhile, in the same skillet in which the spaghetti squash was browned, brown and crumble the Italian sausage (approximately 7-10 minutes) over medium/high heat.
  • Add the onion, zucchini, and garlic.
  • Cook, stirring occasionally until the sausage is no longer pink in the center.
  • Add the sausage mixture to the soup, cover and simmer for 20 minutes.
  • Before serving, stir the butter and apple cider vinegar into the soup and serve hot.
  • Garnish with Parmesan cheese, if desired.
Spaghetti Squash Soup with Italian sausage, tomatoes, and zucchini. - kudoskitchenbyrenee.com

Why add butter and vinegar to this soup?

While it may seem weird to add butter and vinegar to the finished Spaghetti Squash Soup, it’s something I’ve been doing lately when cooking soup which makes a very big difference to the end result.

The butter allows the flavor of the soup to linger on the tongue, and the vinegar adds a brightness to the finished soup that is undetectable as vinegar, and yet is subtly noticed and livens up the completed dish.

I do hope you’ll try it!

Spaghetti Squash Soup with Italian sausage, tomatoes, and zucchini. - kudoskitchenbyrenee.com

For more spaghetti squash recipes, please click on the following titles:

“Spaghetti Squash Chili is one of the easiest spaghetti squash recipes for the microwave you’ll find. It’s roughly 30 minutes from start to dinner. It’s hot, hearty, healthy, and completely delicious!”

Overhead picture of a pot of spaghetti squash chili with a ladle and two soup mugs.

*Spaghetti Squash Fritters from Divalicious

*Roasted Spaghetti Squash Shrimp Scampi (pictured below) from (yours truly) Kudos Kitchen

Making Roasted Spaghetti Squash Shrimp Scampi is an easy and delicious way to appreciate (and devour) what I consider one of Mother Nature’s finest late-season squash crops…the spaghetti squash.

A roasted spaghetti squash on a plate with asparagus and shrimp with a lemon in the background.

*Spaghetti Squash Gratin from Sidewalk Shoes

*Spaghetti Squash Alfredo with Pancetta (pictured below) from (yours truly) Kudos Kitchen

“Spaghetti Squash Alfredo with pancetta is a healthy and delicious option if you’re watching your carb intake but you still want great flavor and texture.”

Four spaghetti squash halves filled with pancetta and Alfredo sauce with basil.

*Spaghetti Squash Taco Boats from Snacking in Sneakers

*Spaghetti Squash Soup (pictured below) This is the place!!

A pot of spaghetti squash soup with a ladle in the foreground and a bowl of spaghetti squash soup with a spoon in the background.

Below is the printable recipe card along with the nutritional information for today’s spaghetti squash soup.

If you enjoyed this recipe and are anxious to give it a try, I’d appreciate if you’d take a moment to give this recipe some feedback by way of stars near the comment section at the end of this post, OR in the recipe card feature itself.

4.31 from 13 votes
Spaghetti Squash Soup
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Spaghetti Squash Soup is a wonderfully hearty, comforting and healthy way to eat your veggies. This soup can be made with or without sausage so it's perfect for anyone, or any table.

Course: healthy main course, Main Course Soup
Cuisine: American
Keyword: autumn squash soup, spaghetti squash soup, squash soup recipe, winter squash soup
Servings: 10 cups
Calories: 282 kcal
Renee – Kudos Kitchen: Renée
Ingredients
  • 2 small spaghetti squash, cut and split lengthwise, seeds removed
  • 2 tablespoons light oil, avocado, grapeseed, canola
  • 1 pound Italian Sausage
  • 1 large yellow onion, chopped
  • 1 medium zucchini, chopped
  • 2 cloves garlic, minced
  • 2 cans (14 ounces) diced tomatoes, with liquid
  • 2 quarts chicken stock, or turkey stock
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/8 teaspoon red pepper flakes, or to taste
  • teaspoons coarse salt
  • ½ teaspoons ground pepper
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar
Instructions
  1. In a large skillet heat the canola oil over medium heat.

    Place the spaghetti squash cut side down in the pan and allow to brown (approximately 5 minutes).

    Remove and continue the same process with the second squash.

    *Note – This step is optional, but the extra browning of the squash will add more flavor to the final soup.

  2. Place the browned squash in a microwave-safe dish and cover with plastic wrap OR preferably a paper plate, or paper towels.

    Microwave until the squash becomes tender and strands will form when the interior of the squash is scraped with a fork.

    Set aside to cool.

  3. Meanwhile, in the same skillet over medium/high heat brown and crumble the Italian sausage (approximately 7-10 minutes). 

    Add the onion, zucchini, and garlic.

    Cook, stirring occasionally until the sausage is no longer pink in the center.

  4. When the spaghetti squash is cool enough to handle, scrape the strands of the squash into a large stockpot. 

    Add the sausage mixture, oregano, basil, tomatoes, red pepper flakes, salt, black pepper, and chicken stock. Stir well. 

    Bring the soup to a simmer and cook over low for 20-30 minutes.

    Stir in the butter and apple cider vinegar.

    Remove from the heat.

    Add additional seasoning to taste, if desired.

  5. To serve, spoon the soup into bowls and top with Parmesan cheese.
Recipe Notes

Spaghetti Squash Soup freezes very well. Place in a freezer safe container and freeze for up to 3 months.

 

Tools and equipment;

large skillet, large stockpot with lid, microwave-safe large bowl, plastic wrap, fork, measuring spoons, wooden spoons or spatula, ladle, can opener.

Nutrition Facts
Spaghetti Squash Soup
Amount Per Serving (1 cup)
Calories 282 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 46mg15%
Sodium 974mg42%
Potassium 396mg11%
Carbohydrates 9g3%
Sugar 4g4%
Protein 11g22%
Vitamin A 130IU3%
Vitamin C 6.1mg7%
Calcium 32mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Thank you so much for visiting me here in my Kudos Kitchen!!

I sincerely hope you’ve enjoyed this recipe for Fall Festival Spaghetti Squash Soup as much as I’ve enjoyed bringing it to you!

Closeup photo of colorful spaghetti squash soup inside a stockpot with a ladle.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!

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34 Comments

  1. this soup would really hit the spot here today, it's cold and rainy.
    Hope you had a wonderful Thanksgiving!

  2. I love spaghetti squash but never even thought to put it in a soup! It looks delicious!

  3. That looks soooo good! Swooning! I could never say no to this delicious and hearty soup.

  4. This looks wonderful and overabundance of spaghetti squash, YES!! We planted a wee bit too many this year and still have a huge wheelbarrow full of them! Look forward to trying this recipe!

  5. Never heard of a soup like this, LOVE it!

  6. Spaghetti squash is one of my favorite things to eat during the fall and winter, and this soup sounds like a wonderful way to switch things up!

  7. I LOVE that you put the spaghetti squash into something vs. putting something in the spaghetti squash!

  8. I have a squash on my counter that would be perfect for this!

  9. Can I 3x up the same recipe for bigger amounts

    • Hey Annie! I’m all about the larger amounts of food. Yes, Triple the quantities given and you’re good to go. Also, don’t be afraid to “tweak” the recipe (and quantities of ingredients) to your specific tastes. I’m a huge advocate for adjusting recipes to suit individual tastes. That’s what makes cooking FUN!

  10. 5 stars
    Delicious way to use up that fresh squash! Love the sweet flavor from spaghetti squash paired with the savory sausage! This is a soup I’ll make all year long!

  11. 5 stars
    What a delicious autumn comfort meal – looks so good!

  12. You should never microwave food with shrink wrap directly touching the food. Never!!

  13. 5 stars
    Made this for dinner tonight , and my wife loved it! Thanks for your sharing. Can’t wait for your next recipe.

  14. Glenda Groff

    5 stars
    This soup is great! I made it without the sausage and it still had plenty of flavor.

  15. 5 stars
    The sausage adds so much flavor and I love the addition of spaghetti squash—much healthier than noodles! LOVED this recipe!

  16. 5 stars
    This soup is fantastic. Perfect on a cold day and my entire family loved it.

  17. I added yellow squash and used Rotel tomatoes instead and it was a hit for our family.

  18. I just made this soup with a few minor additions. I used homemade turkey meatballs and added a diced carrot and diced broccoli stems. I also added a handful of frozen spinach. Absolutely delicious!

    • Great additions, Jim! I’ll have to try those next time for sure. Love that you made it your own.
      . Renee

    • It looks like a very good recipe. But there’s one problem: I don’t use a microwave oven and don’t have one! So what do I do?

      • Proceed with the same directions by cutting the squash in half.
        Preheat oven to 350-degrees.
        Place the spaghetti squash cut side down on a baking sheet and bake for 30 minutes.
        Remove, cool, and continue with the recipe as written.
        It will take longer but the results will still be great!
        Thanks for your question.
        Renee

  19. 5 stars
    This is delicious! I love your trick for finishing soups, it made such a difference! I will be using that tip from now on!

  20. 5 stars
    Always looking for new ways to eat spaghetti squash! Never tried it as a soup before – can’t wait to!

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