Sweetcorn and Spaghetti Squash Soup

Another Example of Spaghetti Squash Recipes

From the moment I heard about spaghetti squash, I was fascinated by it. I wanted to check how it looked and tasted and was searching for it everywhere! When I finally bought it and baked it for the first time, I enjoyed its taste very much. However, I wasn’t so sure its scraped flesh looked like spaghetti. In my opinion, it more resembled noodles that would be perfect to use in a soup.

I don’t know about you, but I like adding noodles to soups. They make soups more substantial, and if you serve them with creamed soups, they add some texture to them. The great news is that using spaghetti squash instead of regular noodles will make your soup healthier and also – people on a gluten-free diet will be able to enjoy it too. And of course – you will expand your spaghetti squash recipes repertoire!

Sweetcorn and Spaghetti Squash Soup – Vegetable Soup with “Noodles”

When I started to think which ingredients would go well with squash; sweetcorn, sage and mushrooms immediately came to my mind. In the end, I decided to skip the mushrooms but added a green pepper instead. I thought it would add a bit of crunchiness and sharpness that would contrast the sweetcorn very well. Apart from these vegetables, I also included in this Sweetcorn and Spaghetti Squash Soup some other ingredients. I used potatoes – to make it more hearty, and celery sticks – for the taste and crunch again.

When it came to making the soup more fragrant, I cooked it with dried sage. Additionally, I served it with sage butter. I know that butter adds fat and calories. But it does enhance the taste of the soup wonderfully! However, if you prefer to omit the butter, you can serve this Sweetcorn and Spaghetti Squash Soup with some grated Parmesan cheese. Or you can go crazy and have it with both ;).

Sweetcorn and Spaghetti Squash Soup

Sweetcorn soup with spaghetti squash instead of pasta, enhanced by the taste of fried sage.
Servings 4-6 people
Prep Time 30 minutes
Cook Time 60 minutes

Ingredients

To serve:

Instructions

  1. Heat the oven to 180 Celsius degrees (fan oven).
  2. When hot place the half of the squash skin side up on a baking tray covered with aluminium foil and bake for 30-40 min until the skin is soft and can easily be pierced.
  3. When the pumpkin is baked through, scrap its flesh with a fork to get noodle-like strands. The squash can be baked even a day earlier.
  4. In a big pot warm up the olive oil and butter.
  5. Add the cut onion, garlic, potatoes, celery and pepper; season, stir and when sizzling, lower the heat, cover the vegetables with a disc of parchment paper and the pan with a lid.
  6. After 10 minutes increase the heat and pour in the stock and dried sage.
  7. When the soup starts boiling, decrease the temperature and simmer for 5-10 minutes until the potatoes are almost soft.
  8. Add the milk, sweetcorn (with the liquid) and the squash strands, bring to boil, adjust the seasoning.
  9. In a small frying pan melt the butter, add the sage leaves and fry them on a medium heat till dry.
  10. Serve the soup with the sage butter and sage or/and grated Parmesan.

Related Recipes:

Pumpkin Soup with Parmesan

Concentrated Vegetable Stock Paste

Spaghetti Squash with Mushroom Sauce

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Agnieszka Weiner

Hi, I am Agnieszka, and I am passionate about delicious but healthy food. So many healthy dishes are bland and uninteresting. I reject this. So I am inspired to create yummy recipes for healthier (often plant-based and gluten-free) versions of family favourites. I look forward to you trying them and giving me your feedback.

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