This easy spaghetti squash soup recipe is a perfect autumn soup recipe! It’s made with ground turkey, plenty of veggies, and finished with perfectly roasted spaghetti squash. You’ll love how easy this spaghetti squash recipe is!
This easy spaghetti squash soup is a versatile autumn soup recipe that you’ll love this season. It’s warming and easy to make. I love serving soup with spaghetti squash on top. It’s a great addition and give the soup a nice roasted flavor.
This recipe uses just a few ingredients, including:
- Ground turkey, or use your favorite ground meat or plant-based crumbles
- Veggies, including onion, celery and sweet potato or carrot
- Roasted spaghetti squash
- Dry thyme, or use your favorite Italian spice blend
- Water, chicken, or veggie stock
That’s it! I load mine up with a bit of extra crushed red pepper for some spicy undertones, but you can skip that if you like. Want to add to it? Here are a couple of suggestions:
- Try adding white beans or even red lentils
- Want some greens? Throw in spinach, escarole, or arugula
- Like it a little carby? Toss in some cooked pasta like fusilli, orzo, or elbows
This easy spaghetti squash soup recipe is so versatile and easy to make. It’s just a matter of whipping up a quick soup as the squash roasts and then throwing it all together in a bowl at the end. It’s a perfect weekday soup recipe.
Looking for more soup recipes? Check my archives!
Easy Spaghetti Squash Soup
- Baking sheet
- Soup pot
- 1 large spaghetti squash halved lengthwise and seeds discarded
- 2 tablespoons olive oil divided
- 1 pound ground turkey
- 1 yellow onion peeled and diced
- 2 sweet potatoes peeled and diced
- 3 ribs celery trimmed and diced
- 2 tablespoons butter
- 2 teaspoons dry thyme
- 15- ounce can fire-roasted diced tomatoes
- 6 cups water or chicken stock
- Salt pepper, and crushed red pepper to taste
Roast the spaghetti quash:
- Preheat oven to 400°F.
- Drizzle the cut side of the squash halves with 1 tablespoon oil. Season all over with salt and pepper. Place on a baking sheet, cut side down and transfer to the oven. Roast for 30-40 minutes until well-browned and cooked through. Turn off the oven and leave the squash in the warm oven.
Cook the turkey:
- Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add the turkey and cook, breaking it up as it cooks. Season all over with salt and pepper and continue cooking for 10-15 minutes until cooked through. Remove the turkey from the pot and transfer to a plate.
Sauté the aromatics:
- If the pot seems dry, add another teaspoon of oil and turn the heat to medium-high. Add the onion, sweet potato, and celery and season all over with salt and pepper. Cook for 10 minutes until fragrant and just beginning to soften.
- Melt the butter into the pot. Once melted, add the dry thyme and as much crushed red pepper as you like. Cook for 1 minute until fragrant.
Simmer the soup:
- Return the turkey to the pot and add the diced tomatoes and water or stock. Bring to a boil and then reduce heat and simmer for 30 minutes. Taste and season once more to your preferences.
- Remove the squash from the oven and use a fork to scrape the squash from its skin.
- Ladle the soup into bowls and add a few spoonfuls of roasted squash on top of each bowl. Finish with freshly ground black pepper. Enjoy!