Go Back
+ servings
Easy Spaghetti Squash Soup_MidPage – 1

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.
4.13 from 16 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!