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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
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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
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