Creamy Spaghetti Squash Soup with Leeks & Fennel
Creamy Spaghetti Squash Soup with Leeks & Fennel (Vegan, Gluten-Free, Simple)
In case you’re searching for a comfortable, nourishing soup full of seasonal taste, this Creamy Spaghetti Squash Soup with Leeks and Fennel is a must-try. Roasting the greens brings out their pure sweetness, whereas ginger, garlic, and heat spices add brightness and depth. As soon as blended with vegetable broth and your favourite plant-based milk, the soup turns into luxuriously creamy with out counting on dairy.
Naturally vegan, vegetarian, plant-based, and gluten-free, this straightforward recipe is as healthful as it’s scrumptious. Simply roast, mix, and serve—no difficult steps, no heavy components, and minimal cleanup. It’s an ideal weeknight soup for fall and winter, a comforting meal prep possibility, and a flavorful approach to take pleasure in spaghetti squash in an entire new manner.
This recipe was impressed by my veggie backyard. Spaghetti squash simply loves my rising local weather, and annually I’m rewarded with so many spaghetti squash in my backyard! The flesh has a smooth golden colour and gentle taste, making them ideally suited for quite a lot of dishes. Whereas the strands of flesh (that’s why they’re known as spaghetti squash) make them excellent for pasta dishes, it’s also possible to take pleasure in these beautiful squashes in soups. Spaghetti squash is in season late summer time by means of spring, because the robust peel makes them sturdy for months. So, do take pleasure in them once they’re out there!
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Description
Make this creamy Spaghetti Squash Soup with roasted leeks, fennel, garlic, ginger, and spices. Naturally vegan, vegetarian, and gluten-free, this simple blended soup is wholesome, flavorful, and excellent for cozy fall and winter meals.
Soup:
- 1 small spaghetti squash (about 1 pound 4 ounces)
- 1/4 cup water
- 2 tablespoons further virgin olive oil, divided
- 1 small (about 6 ounces) trimmed fennel bulb (reserve ¼ cup coarsely chopped fronds)
- 1 small (about 6 ounces) leek, trimmed to about 6 inches of inexperienced stem
- 2 cloves garlic, peeled
- 1-inch ginger root, peeled
- ¼ teaspoon purple chili flakes
- 1/4 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon floor mustard
- ½ teaspoon cumin
- ¼ teaspoon salt (non-obligatory)
- 1 tablespoon rice vinegar
- 1 ½ cups vegetable broth
- 1 – 2 cups plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
Garnish (non-obligatory):
- 1 tablespoon further virgin olive oil
- 1 tablespoon chopped parsley or cilantro
- 1 tablespoon pumpkin seeds
- Preheat oven to 350 F.
- Place complete spaghetti squash in microwave and cook dinner on excessive for 3 minutes to melt the outer peel. Take away, cool barely, slice the squash in half vertically, take away seeds, and slice into smaller items (about 8 complete).
- Pour ¼ cup water into the underside of a baking sheet. Place the squash items, peel aspect down, on the baking sheet. Drizzle one tablespoon olive oil equally over the squash items. Place within the high rack of the oven and roast for 25-Half-hour, till squash may be very tender when pierced with a fork. When completed, take away from the oven, and put aside.
- Put together the fennel by slicing it and coarsely chopping reserved fronds (1/4 cup). Organize evenly on one other baking sheet.
- Slice the leek and prepare evenly on the baking sheet with fennel.
- Place the garlic cloves and ginger piece on the baking sheet with fennel and leek.
- Drizzle with 1 tablespoon olive oil.
- Add the purple chili flakes, cinnamon, cardamom, mustard, and cumin to a small dish and stir with a fork. Sprinkle the spices evenly over the fennels and leek. Place the baking sheet into the oven on the decrease rack. Bake for 15-20 minutes, stirring with spatula each 5 minutes, till greens are tender. Take away from the oven and put aside.
- When squash is completed baking and it has cooled barely, scoop out the flesh of the squash and place it in a big blender container.
- When the fennel and leek combination is completed baking, switch the entire components from the pan (together with fennel, leek, garlic, ginger, spices, and oil) into the blender container with the squash.
- Add salt (non-obligatory), rice vinegar, broth, and 1 cup plant-based milk to the blender container. Course of combination till very clean and creamy. Might add further plant-based milk as wanted to attain desired texture. Ought to make a thicky, creamy texture.
- If wanted, switch soup to a big pot to reheat earlier than serving.
- Ladle soup into serving bowls. Makes 4 (about 1½ cups every) servings. If desired, drizzle every bowl with olive oil, and garnish with chopped parsley or cilantro and pumpkin seeds earlier than serving.
- Refrigerate leftovers in an hermetic container for as much as 7 days.
Sharon’s Favourite Plant-Powered Soups
Uncover extra of Sharon’s favourite soup recipes right here.
Delicata Squash Soup with 5-Spice
Hearty Curried Mung Bean Soup
Tofu Bourguignon (Vegan Beef Bourguignon)
Vegan Summer season Veggie Chili
Hearty French Wild Rice Vegetable Soup
Simple Vegan Break up Pea Soup
Hearty Chickpea Stew
Creamy Vegan Roasted Butternut Squash Soup
Texas Vegan Chili with Sorghum
Curried Lentil Quinoa Soup
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