Spaghetti Squash Soup is a wonderfully hearty, comforting, and healthy way to eat your veggies. You can make this soup with or without sausage, so it’s perfect for anyone or any table.
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*Please Note – The printable recipe card with detailed instructions and complete ingredient measurements for making Spaghetti Squash Soup is available near the end of this post OR click on the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- spaghetti squash (2 small or one large)
- Italian sausage (optional)
- grapeseed oil (or other light oil)
- onion
- zucchini
- garlic
- canned diced 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
Kitchen tools and equipment needed:
- chef’s knife or santoku knife
- cutting board
- microwave-safe dish
- plastic wrap
- large skillet
- large stockpot
- fork
- measuring cups and spoons
- slotted spatula
- soup ladle
- soup bowls and spoons
- air-tight freezer or storage containers
How this recipe came to be:
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 spaghetti squash, it is widely available in most grocery stores this time of year.
I strongly urge you to pick a few up and make this squash soup recipe. You’ll be glad you did!
Can this squash soup be made without the sausage?
Yes! Most definitely!!
This winter 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 a 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.
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.
How long can spaghetti squash soup be stored in the fridge?
If stored in an air-tight container, it can safely be stored in the fridge for up to 6 days.
To reheat, microwave (covered) in a microwave-safe dish, or reheat on the stovetop over medium heat in a saucepan.
The step-by-step photo instructions for making 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.
- 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.
Why add butter and vinegar to this soup?
While it may seem weird to add butter and vinegar to the finished dish, 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!
Additional spaghetti squash recipes:
*Microwave Spaghetti Squash Chili (pictured below) from (yours truly) Kudos Kitchen
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!
*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.
*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.
*Spaghetti Squash Taco Boats from Snacking in Sneakers
*Spaghetti Squash Soup (pictured below) THIS IS THE PLACE!!
Why not make this spaghetti squash soup your own? Here’s what Patrick said:
“My one zucchini had gone bad so left that out – Had 9 breakfast sausages so tossed them in (1/4″ bitties) instead of Italian sausage – Used my turkey broth that had a fair bit of turkey cleaned from the bones in it still. Other than that, did the recipe exactly as listed, and WOW! Best soup EVER! Even my wife, who can be pickier than my cat, took some to work for lunch! (yes, the retired cook 😉 – I was a tad worried the squash would be stringy and awkward to eat, but certainly not the case! This is now my favourite soup recipe – and bonus? Have lots of squash left from my garden! Thank you for posting it! PS.. Roasted the seeds too- Yummy, just like you’d said!”
Below is the printable recipe card along with the nutritional information for today’s spaghetti squash soup.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
Spaghetti Squash Soup
Ingredients
- 2 small spaghetti squash , cut and split lengthwise, seeds removed
- 2 tablespoons light oil avocado, grapeseed, or 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 their 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
- 1½ teaspoons coarse salt
- ½ teaspoons ground pepper
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
Instructions
- 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.
- 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.
- 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.
- 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.
- To serve, spoon the soup into bowls and top with Parmesan cheese.
Video
Notes
Nutrition
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Leslie
Monday 16th of November 2020
I made this according to the recipe (without the sausage). I loved the flavour, but not he consistency ( just personal preference) so I puréed it with a hand blender. Absolutely love it!
Renée
Tuesday 17th of November 2020
Hey, Leslie, that was very smart! I'm glad you found a way to make the recipe work for you! I love the idea of the creamy soup. Kudos to you! Renee
Sandy Douglas
Friday 16th of October 2020
Hi,want to make the soup....what would you say in cups is 2 small squash?
Renée
Friday 16th of October 2020
Hi, Sandy! I'd say that two small cooked spaghetti squash yields about 3 - 3½ cups of squash. I hope this helps. Enjoy the soup! Take good care, Renee
Patrick Leibel
Tuesday 10th of December 2019
My one zucchini had gone bad so left that out - Had 9 breakfast sausages so tossed them in (1/4" bitties) instead of Italian sausage - Used my turkey broth that had a fair bit of turkey cleaned from the bones in it still. Other than that, did the recipe exactly as listed, and WOW! Best soup EVER! Even my wife, who can be pickier than my cat, took some to work for lunch! (yes, the retired cook ;-) - I was a tad worried the squash would be stringy and awkward to eat, but certainly not the case! This is now my favourite soup recipe - and bonus? Have lots of squash left from my garden! Thank you for posting it! PS.. Roasted the seeds too- Yummy, just like you'd said!
Renée
Tuesday 10th of December 2019
Best comment... EVER! Thanks so much for letting me know, the star rating, and for making me laugh, Patrick!! It makes me SOOO happy. Enjoy the soup. I love what you did with it! I do hope you have enough for leftovers?!! I hope you have a very blessed holiday! Renee
michael
Sunday 17th of November 2019
How can I tweak how it is cooked? I have an Instant Pot and would like to use it.
Renée
Sunday 17th of November 2019
Hi, Michael! Well, since I didn't make this recipe in the instant pot, that may be a little hard for me to address, but I'll try. If you can brown the cut spaghetti squash in the IP, do so, but if it doesn't fit, don't worry about it and cook it (to soften) in the microwave as the recipe calls for. If you're using the sausage, brown it well in the Instant Pot (along with the zucchini and onion) and then remove once browned. If not using sausage, saute the onion and zucchini alone, omitting the sausage. This will only take about 5 minutes on medium-high. Once the spaghetti squash is cool enough to handle, scrape out the strands and place it, and all the other ingredients (sausage included), into the Instant Pot. Since everything at this point is cooked and all you want to do is meld the flavors, I'd suggest cooking it in the pressure cooker for 10 minutes to combine all the flavors. Add the apple cider vinegar and Parmesan cheese right before serving. I hope this makes sense and answers your question? Please let me know if I can answer anything else for you. Enjoy the soup! Renee
Justine
Monday 16th of September 2019
Always looking for new ways to eat spaghetti squash! Never tried it as a soup before - can't wait to!
Renée
Monday 16th of September 2019
Try it, Justine! I know you'll be pleasantly surprised.