When Winter Veggies Arrive Early – Spaghetti Soup
It’s kinda the best of both worlds. I get to eat soup when it’s 95 degrees F out, but I also get to use the wintery veggies that we’ve started getting in our weekly box of produce.
This one is a bit like a soupy version of the Spaghetti Squash Rock that I made on the show last year. The squash is roasted, stock is made, veggies are sautéed. Then it all comes together pretty quickly.
I like to top this soup with a good amount of parmesan cheese. And some hearty, crusty bread, with some butter on it goes really well (perfect for dipping and then cleaning out the bowl).
- 1 T olive oil
- 1 onion, chopped
- 3 sweet peppers (or 1 bell pepper), chopped
- 6 cloves garlic, diced
- 1 t honey
- salt, to taste (about 1 to 1 1/2 t)
- pepper, to taste
- 1-8 oz. can tomato sauce
- 6-8 C stock (chicken or vegetable will work)
- 2 spaghetti squash, cooked (about 4 C)
- 2 T balsamic vinegar
- 1 T butter
- parmesan cheese, grated, for topping
- Cook squash: Halve, remove seeds, brush with olive oil, and bake cut side down at 350F for 45-60 minutes (or until flesh pierces easily with a fork). Scrape flesh from skin and set aside.
- Heat a soup pot, add oil. When oil is hot, add peppers, onion, salt, and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add garlic and honey and cook for about 1 minute.
- Add tomato sauce, squash, balsamic vinegar, and stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 20-30 minutes.
- Remove from heat and add butter. Taste and adjust seasoning if needed.
- Serve topped with parmesan cheese.
Most of the cooking time is inactive.