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Easy Spaghetti Squash Soup

Easy Spaghetti Squash Soup_Hero

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!

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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
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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!

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Easy Spaghetti Squash Soup

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.
3.91 from 11 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 447kcal


  • 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.

To serve:

  • 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!


Calories: 447kcal | Carbohydrates: 47g | Protein: 31g | Fat: 16g | Sodium: 373mg | Fiber: 8g | Sugar: 15g | Vitamin C: 12mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!


  1. 5 stars
    I just finishing making this and I am obsessed! I added old bay seasoning and garlic salt when I sautéed the veggies and butter beans when I poured in the chicken stock. Came out soooo yummy! 5/5!

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