Cream of Spaghetti Squash Soup

by Nicky Sutton

Buy a spaghetti squash from your local grocery or health food store.

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Cream of spaghetti squash soup is an exciting alternative to most vegetable soups. Spaghetti squash does not usually come to mind as a choice of vegetable. It is often enjoyed because of the spaghetti-like strands of pulp found within, but can be pureed down to a smooth creamy texture. Spaghetti squash is a flavorful vegetable and goes a long way due to its size. It contains folic acid, potassium, beta carotene and vitamin A, making it a worthwhile choice in a healthy diet. Enjoy cream of spaghetti squash soup as a starter or as a healthy main meal.


Gather together your ingredients. You will need spaghetti squash, sweet red pepper, vegetable stock, nutmeg, ginger paste, cumin, salt, pepper, single cream, green onion, and sour cream.

Prepare the Spaghetti Squash

Cut a large spaghetti squash in half lengthwise. Scrape out the seeds and the stringy pulp center with a spoon. Discard the seeds and stringy pulp. Fill a baking dish half full with water and put the two halves of spaghetti squash into the dish, pulp side up. Roast at 400 degrees Fahrenheit for about 45 minutes or until the spaghetti squash pulp is soft. Remove the squash from the oven and scrape the pulp interior from the skin. Discard the skin. Put the spaghetti squash and chopped sweet red pepper into a blender and blend to a puree.

The Stock Mixture

Boil 5 cups of vegetable stock in a large saucepan for 5 minutes over a medium heat. Add the spaghetti squash puree and stir it in. Add one pinch of ginger paste, 2 tsp. nutmeg and one pinch of cumin. Reduce the heat and simmer for 10 minutes. Stir regularly.

Prepare to Serve

Add 1/4 pint single cream to the mixture. Simmer for 5 minutes, stirring throughout. Add salt and pepper to taste. Serve with a blob of sour cream and a sprinkle of green onion on top.


Create a different version next time, by replacing the nutmeg and ginger paste with 1 minced garlic clove and 1/2 cup chopped parsley. Replace the vegetable stock with 5 cups of chicken stock. Puree two chopped tomatoes with the spaghetti squash instead of the sweet red pepper in the blender.

Photo Credits

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