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.
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.Jump to Recipe
The ingredient list for making spaghetti squash soup;
- Spaghetti Squash (2 small or one large)
- Italian Sausage (optional)
- Grapeseed Oil (or other light oil)
- Canned Tomatoes
- Chicken, Turkey, or Vegetable Stock or broth (homemade or store-bought)
- Dried Basil
- Dried Oregano
- Red Pepper Flakes
- 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
- Mixed Vegetables
- Leftover Pork
- Cooked Potato
- Green Beans
- Butternut Squash
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?
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?
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.
- 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 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!
For more spaghetti squash recipes, please click on the following titles:
- Microwave Spaghetti Squash Chili (pictured below and the featured video) 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.
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.
- 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
- 1½ teaspoons coarse salt
- ½ teaspoons ground pepper
- 2 tablespoons butter
- 1 tablespoon apple cider vinegar
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.
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.
Thank you so much for visiting me here in my Kudos Kitchen!!
I sincerely hope you’ve enjoyed this recipe for Spaghetti Squash Soup as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!