Crockpot Spaghetti Squash Soup
Gluten Free Living – 2017
Crockpot Spaghetti Squash Soup is mouthwatering. If you’ve never tried spaghetti squash in soup before, you don’t know what you’re missing. It works wonderfully in soups as well as casseroles. This is basically a vegetable soup recipe loaded with veggies, but I also included spaghetti squash, cannellini beans and some leftover homemade turkey broth that I was trying to use up back in early December.
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The first time I tried making a soup with spaghetti squash was about eight years ago after I had gum grafts done. I wasn’t able to eat any salad for raw veggies for a couple of months so I got my nutrients mostly through soups. It was really the first time in my life I’d ever eaten soups on a regular basis, much less cooked them! I find soups amazing comfort food these days but rarely ate them before then.
Crockpot Spaghetti Squash Soup turned out really well. If you haven’t noticed, I love thyme in anything but especially in soups, casseroles and veggie dishes. It enhances almost any dish. I also used Italian seasoning, rosemary, parsley and chives and those seasonings really brought out the flavors too. This soup is healthy, low calorie, clean eating, gluten free and you can easily make it vegan by using regular vegetable broth. I will say though, that the rich, turkey broth I used made it especially delectable.
A friend of mine is on a very restricted diet for another month and a half to try to get her digestive issues taken care of. I gave her a large tupperware bowl of this soup after we’d already had several servings. She loved the soup and really was intrigued by the idea of using spaghetti squash in soup. As I said before, making a batch of this soup is a great, low calorie way to get your year started right!
If you’re looking for a way to lose weight after the indulgence of the holidays try this soup. Or if you just want to use up a lot of fresh veggies, Crockpot Spaghetti Squash Soup is a path to accomplishing both!
Crockpot Spaghetti Squash Soup is so easy since it’s made in the slow cooker.
If you’ve never tried spaghetti squash in soups before you don’t know what you’re missing!
A little extra thyme on top makes this soup mouthwatering.
Here’s what I did.
I used these ingredients. The spaghetti squash is already cooked and the bowl contains a rich, homemade turkey broth from cooking off our Thanksgiving turkey carcass.
Place turkey broth in a crockpot. (Or you can use chicken or vegetable broth).
Add carrots, bell peppers, onions, leeks, celery and garlic.
Cut cooked spaghetti squash in half. Remove seeds. With the tines of a fork, scoop out all of the spaghetti squash all the way to the shell. Add to crockpot.
Add seasonings.
Cover with lid and cook on low heat about 3-4 hours.
Add zucchini, yellow squash, broccoli, tomatoes and cannellini beans.
Heat through about 30 minutes. (I ended up transferring my ingredients to a larger crockpot because my smaller one wouldn’t contain all of it.)
Garnish with fresh thyme, rosemary, chives or parsley before serving. My favorite is thyme.
This soup is chocked full of healthy, low calorie veggies. It’s a great way to use up garden produce, too.
Every spoonful is delicious!
Here’s the recipe.
CROCKPOT SPAGHETTI SQUASH SOUP
(My own concoction)
Crockpot Spaghetti Squash Soup
Equipment
- 1 large crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large roaster pan or baking dish to roast the spaghetti squash
- 1 vegetable peeler
- 1 large bowl
- 1 soup ladle
Ingredients
- 1 large spaghetti squash baked, seeds removed
- 4-6 cups homemade turkey broth or chicken broth or vegetable broth (I used 5 ½ cups)
- 1 yellow bell pepper chopped
- 1 medium onion diced
- 2 ribs celery diced
- 1 leek green top removed, thoroughly washed and sliced
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 3 medium carrots peeled and sliced
- 6 roma tomatoes sliced
- 1 head broccoli florets stalk discarded
- 15 oz. can white cannellini beans rinsed and drained
- 1 tbsp. Italian seasoning
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tbsp. dried parsley
- 1 tsp. fresh, snipped chives
- 2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- water as needed
- 1 tsp. dried parsley for garnish, if desired (or use fresh)
- 1 tbsp. fresh thyme or thyme sprigs, for garnish, if desired
- 1 tsp. snipped, fresh chives for garnish, if desired
Instructions
- Bake spaghetti squash about an hour and a half in a large roasting pan or baking dish at 350 degrees until done.
- Allow to cool.
- Remove seeds.
- With the tines of a fork, pull out squash and set aside in bowl.
- Pour turkey broth into a crockpot.
- Add celery, bell pepper, onion, leeks, garlic, carrots and seasonings.
- Cook on low heat for about 3-4 hours.
- Add zucchini, yellow squash, tomatoes, broccoli and beans.
- Allow to cook an additional 45 minutes or until veggies are tender.
- Check seasonings; add more if necessary.
- Ladle soup into bowls.
- Garnish with additional parsley, thyme or snipped chives, if desired.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
The combination of flavors in Crockpot Spaghetti Squash Soup is amazing. It also has a really nice texture.
If you’re looking for a healthy way to begin the New Year, consider making up a batch of this delicious soup.
You may also enjoy these delicious recipes!
Vegan Roasted Tomato Basil Vegetable Soup
Slow Cooker Beef and Vegetable Soup
Crockpot Spaghetti Squash Soup
Equipment
- 1 large crockpot
- 1 sharp knife to cut vegetables
- measuring cups
- measuring spoons
- 1 large roaster pan or baking dish to roast the spaghetti squash
- 1 vegetable peeler
- 1 large bowl
- 1 soup ladle
Ingredients
- 1 large spaghetti squash baked, seeds removed
- 4-6 cups homemade turkey broth or chicken broth or vegetable broth (I used 5 ½ cups)
- 1 yellow bell pepper chopped
- 1 medium onion diced
- 2 ribs celery diced
- 1 leek green top removed, thoroughly washed and sliced
- 3 cloves garlic minced
- 1 medium zucchini sliced
- 1 medium yellow squash sliced
- 3 medium carrots peeled and sliced
- 6 roma tomatoes sliced
- 1 head broccoli florets stalk discarded
- 15 oz. can white cannellini beans rinsed and drained
- 1 tbsp. Italian seasoning
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tbsp. dried parsley
- 1 tsp. fresh, snipped chives
- 2 tsp. pink Himalayan sea salt
- 1/2 tsp. ground black pepper
- water as needed
- 1 tsp. dried parsley for garnish, if desired (or use fresh)
- 1 tbsp. fresh thyme or thyme sprigs, for garnish, if desired
- 1 tsp. snipped, fresh chives for garnish, if desired
Instructions
- Bake spaghetti squash about an hour and a half in a large roasting pan or baking dish at 350 degrees until done.
- Allow to cool.
- Remove seeds.
- With the tines of a fork, pull out squash and set aside in bowl.
- Pour turkey broth into a crockpot.
- Add celery, bell pepper, onion, leeks, garlic, carrots and seasonings.
- Cook on low heat for about 3-4 hours.
- Add zucchini, yellow squash, tomatoes, broccoli and beans.
- Allow to cook an additional 45 minutes or until veggies are tender.
- Check seasonings; add more if necessary.
- Ladle soup into bowls.
- Garnish with additional parsley, thyme or snipped chives, if desired.