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Crockpot Spaghetti Squash Soup | Can't Stay Out of the Kitchen | #spaghettisquash is wonderful in this delicious #soup. Great comfort food, yet healthy & low calorie. #glutenfree

Crockpot Spaghetti Squash Soup

Teresa Ambra
This amazing vegetable soup includes spaghetti squash. It's so easy since it's made in the crockpot. This one uses a homemade turkey broth and plenty of seasoning for incredibly tasty flavor. Gluten free.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 12
Calories 113 kcal

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

Calories: 113kcalCarbohydrates: 23gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 654mgPotassium: 618mgFiber: 6gSugar: 6gVitamin A: 3320IUVitamin C: 38mgCalcium: 131mgIron: 4mg
Keyword broccoli, crockpot, gluten free, main dish, Slow Cooker, soup, spaghetti squash, tomatoes, yellow squash, zucchini
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