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    Home » Recipes » Vegetarian » Red Pepper Soup with Roasted Spaghetti Squash

    Red Pepper Soup with Roasted Spaghetti Squash

    Updated: Jul 21, 2023 by Veronica Noone · This post may contain affiliate links · 21 Comments

    red pepper soup pin

    Red Peppers have been on sale at Trader Joes for 2 weeks now. I think they think I'm crazy when I check out with two huge bags full. Honestly, I bought 12 this week. I love them. Little Guy loves them, and I'm working on the baby (click here for our latest baby food adventure.)

    We normally eat them straight up or add them to sausage dishes, but I've been craving a good homemade soup.

    Of course no one else in the house was interested except me. I tried so hard to get Little Guy to try it, but he refused.It saddens me to see his adventurous food spirit dying but I'm going to keep trying. I'm hoping it's just a phase. A long childhood phase that will disappear once he is older. I can't help but think all this exposure will help in the long run.

    Anyway, the soup came out AWESOME! I may up the spices a little next time, but the flavor was nice and it was EASY.(UPDATE: I doubled the spices listed below and it's even better!) I see so many red pepper soups that require roasting the peppers and I just didn't feel like doing that. I'm sure it's yummy, but I'm more of the throw everything-in-a-pot type of cook. This worked for me….

    Ingredients

    • 1 medium-large spaghetti squash
    • 2 teaspoon olive oil
    • 2 carrots chopped
    • 1 yellow onion chopped
    • 3 cloves garlic minced
    • 3 red bell peppers chopped
    • 1 teaspoon cumin powder
    • 1 teaspoon fennel seeds
    • 1 teaspoon dried thyme
    • 4 cups of your favorite broth/stock or 2 cans + a splash of water (I used chicken)
    • 1 8oz can of tomato sauce + 1 can of water

    Instructions

    Preheat the oven to 350 Degrees.

    Cut the spaghetti squash in half. Be warned: it's a bitch!

    Scoop out the pulp and seeds. Lay each half on a cookie sheet lined with aluminum foil and sprayed with non-stock cooking spray.

    Bake for about an hour until soft. Side Note: You can microwave the squash which is how I've always done it but I'm going to be honest. I like it better roasted! Another note: You can also roast the seeds of the spaghetti squash just like pumpkin seeds.

    While the squash is cooking, start the soup.

    Heat the oil in a medium-large soup pot over medium-high. Add the onion, garlic and carrots. Sprinkle with a little kosher salt. Cook until the onion softens and begins to brown.

    Add the peppers and cook for a few minutes until they begin to soften.

    Add the cumin, fennel and thyme. Stir and combine all the flavors.

    Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft.

    Once soft, puree with an immersion blender or transfer to your blender in batches.

    Return to the pot and keep warm over low heat.

    By this time your squash should be about done.

    Take a fork and scoop out squash.

    Add ¾ of a cup (116g) of squash to a soup bowl and top with 1 cup of the red pepper soup. I added a little more squash and a sprinkle of parsley for effect.

    Isn't it gorgeous?! I loved it! As you can see...

    That bowl was 1 cup of soup over ¾ cup of squash and it was a great serving. I measured out 8 cups of broth from the recipe. I'm not sure if I have enough spaghetti squash for 8 servings, but I'm going to share the nutritional information for that size servings. Points are based on nutritional information, although it's all veggies so count however you like.

    📖 Recipe

    red pepper soup featured

    Red Pepper Soup with Roasted Spaghetti Squash

    Need a warm and hearty meal for a chilly evening? Try this red pepper soup with roasted spaghetti squash recipe for a flavorful and filling dish.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 35 minutes mins
    Total Time 55 minutes mins
    Course Soup
    Cuisine American
    Servings 1 cup
    Calories 696 kcal

    Ingredients
      

    • 1 medium-large spaghetti squash
    • 2 teaspoon olive oil
    • 2 carrots chopped
    • 1 yellow onion chopped
    • 3 cloves garlic minced
    • 3 red bell peppers chopped
    • 1 teaspoon cumin powder
    • 1 teaspoon fennel seeds
    • 1 teaspoon dried thyme
    • 4 cups of your favorite broth/stock or 2 cans + a splash of water I used chicken
    • 1 8 oz can of tomato sauce + 1 can of water

    Instructions
     

    • Preheat the oven to 350 Degrees.
    • Cut the spaghetti squash in half. Be warned: it's a bitch!
      1 medium-large spaghetti squash
    • Scoop out the pulp and seeds. Lay each half on a cookie sheet lined with aluminum foil and sprayed with non-stock cooking spray.scoop
    • Bake for about an hour until soft. Side Note: You can microwave the squash which is how I've always done it but I'm going to be honest. I like it better roasted! Another note: You can also roast the seeds of the spaghetti squash just like pumpkin seeds.
    • While the squash is cooking, start the soup.
    • Heat the oil in a medium-large soup pot over medium-high. Add the onion, garlic and carrots. Sprinkle with a little kosher salt. Cook until the onion softens and begins to brown.
      2 carrots chopped, 1 yellow onion chopped, 3 cloves garlic minced, 2 teaspoon olive oil
    • Add the peppers and cook for a few minutes until they begin to soften.
      3 red bell peppers chopped
    • Add the cumin, fennel and thyme. Stir and combine all the flavors.
      1 teaspoon cumin powder, 1 teaspoon dried thyme, 1 teaspoon fennel seeds
    • Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft.
      4 cups of your favorite broth/stock or 2 cans + a splash of water, 1 8 oz can of tomato sauce + 1 can of water
    • Once soft, puree with an immersion blender or transfer to your blender in batches.
    • Return to the pot and keep warm over low heat. By this time your squash should be about done.
    • Take a fork and scoop out squash.
    • Add ¾ of a cup (116g) of squash to a soup bowl and top with 1 cup of the red pepper soup. I added a little more squash and a sprinkle of parsley for effect.

    Nutrition

    Calories: 696kcalCarbohydrates: 141gProtein: 16gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 5244mgPotassium: 3219mgFiber: 33gSugar: 69gVitamin A: 35894IUVitamin C: 514mgCalcium: 426mgIron: 11mg
    Keyword red peppers, soup, Spaghetti, Squash
    Tried this recipe?Let us know how it was!

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    1. Laura

      February 04, 2014 at 10:42 am

      Hey there, Roni!

      Did you mean that you updated the amounts of spices reflected in the recipe, so that we should do it as written? Or that we should double what's written here?

      Thanks!

      Reply
    2. roni

      March 11, 2013 at 10:46 am

      I do now! I also started just roasting them whole.... https://greenlitebites.com/2012/10/20/cook-whole-spaghetti-squash-video/

      Reply
    3. Sarah

      March 08, 2013 at 10:49 pm

      Hey! Did you know to soften the spaghetti squash, you can first microwave it so its easier to cut? That's what I do! Four minutes in the microwave and you're able to cut through it much easier.

      Reply
    4. Cindy

      February 24, 2013 at 5:14 am

      I meant to say SPAGHETTI squash .... I had butternut on the brain because I made Butternut soup last week. I have several spaghetti squash that need my attention today .

      Thanks again

      Reply
    5. Cindy

      February 24, 2013 at 5:09 am

      Sounds so good .. I am going to try it today. I have had a. Couple of butternut squash laying around that I need to do something with. Today is going to be cold and rainy .. Good day for soup. Thanks for your recipe .

      Reply
    6. christina

      February 06, 2012 at 12:40 pm

      I just made this for the 3rd or 4th time... LOVE IT! This time was my favorite though. The only thing I did differently was I put the cut up peppers and a purple onion in the oven to roast - once tender and slightly browned I put them in the pot of simmering broth and carrots for another 10 min or so then added the tomatoe sauce and seasoning for another 10 min or so. IT WAS SOOOOO GOOD!

      Reply
    7. Michelle

      January 12, 2012 at 3:20 pm

      Hi Roni! I love this idea! I roast my peppers in a hot oven, about 425 til they are tender, put in a baggie to sweat and remove the skin under cold running water once they cool-use in salads, etc....
      Can't wait to try this soup!

      Reply
    8. christina

      December 10, 2011 at 2:16 pm

      OMG this was SOOOO good! I added some red pepper flakes at the end for some heat but otherwise stuck to the recipe. Its definately a keeper! Next time I may try to roast the peppers and the garlic though.

      Reply
    9. Jenn@slim-shoppin

      November 12, 2011 at 12:04 pm

      Looks great Roni! I too have been buying those baby peppers (red, yellow, green) from Aldi. It has like 50 baby peppers in it.

      One thing I make is salsa to use them up. On a cookie sheet throw the whole peppers, a white onion (with the skin on), a poblano pepper, garlic (with the skins still on).

      Preheat the oven to 375 and roast these for about 20 minutes. Take the cookie sheet out of the oven and then take the stems off, remove the seeds from the peppers and remove the skins from the garlic and onion. Throw it all in a blender and blend until your desired consistency and you have a great salsa. If there are any leftovers I'll make salsa chicken, just cook chicken in the salsa and serve over brown rice and a sprinkle of cheese.

      Reply
    10. Cat @ Breakfast to Bed

      November 12, 2011 at 10:49 am

      That came out sounding like an insult and it was meant to be a comparison that my son isn't adventurous unless it's soup. It looks amazing!

      Reply
    11. Cat @ Breakfast to Bed

      November 12, 2011 at 10:45 am

      That looks perfect for my son who will eat anything if you call it soup.

      Reply
    12. Laura

      November 11, 2011 at 12:46 pm

      I roast my peppers in the oven. I set the broiler on high and either roast the peppers whole, turning every 5 or 7 minutes )or cut in half and broil, cut side down about 10 or so minutes) until skin is charred.

      I have never used plastic bags. Instead, I just let it sit on the counter and wait for the peppers to cool. The skins come off quite easily.

      Reply
    13. Karina

      November 10, 2011 at 12:50 pm

      when i roast my spaghetti squash i wait until after it bakes to cut it in half and scoop out the gunk and then the good stuff. saves on the pain of cutting open the tough uncooked squash!

      Reply
    14. Carolynne

      November 09, 2011 at 10:51 pm

      I made this for supper tonight. I changed up the spices because I HATE fennel seeds, but it was delicious!! The spaghetti squash was the PERFECT addition to the soup. Loved, loved, loved it!!

      Reply
    15. Paula

      November 08, 2011 at 9:20 pm

      My grocery has had red peppers on sale for 2 weeks also. I bought a bunch and diced them up and froze them. I put them in at least one dish a week. This soup recipe looks so good and a great way to use up the few I still have in the fridge. Thanks for sharing.

      Reply
    16. Julie

      November 08, 2011 at 6:12 pm

      Roni,
      This looks fantastic!! So, after seeing this post, I immediately added spaghetti squash to my grocery list for the weekend! haha I will TOTALLY try this 🙂

      Thank you 🙂

      Reply
    17. Lindsey

      November 08, 2011 at 5:29 pm

      Oh. My. Word.

      I used to LOVE V8's sweet red pepper soup, but my Target no longer carries it. This looks SO good. So, so, so good.

      I know what I'm trying next week. Thank you, Roni!

      Reply
    18. Jan

      November 08, 2011 at 4:14 pm

      Looks really good. I throw peppers in with my other roasting veggies all the time. No need for all that extra work as far as I am concerned.

      Reply
    19. roni

      November 08, 2011 at 9:20 am

      lol didn't think of it that way.

      I just couldn't deal with waiting for 2 things to roast I guess. Plus all pepper roasting techniques I found required open flame, plastic baggies and and skinning. Just not a fan. I'll give it a try one day but Sunday I was not in the mood. 😉

      Reply
    20. Leanne

      November 08, 2011 at 9:05 am

      You crack me up! You'll roast the squash but not the peppers. What have you got against the poor peppers?! 😛

      Reply
    21. Kim F

      November 08, 2011 at 6:48 am

      Looks AMAZING! This is definately going in my fall line up!

      Reply

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