Perfect for a weeknight dinner or a slow Sunday meal, it’s a simple yet soul-warming dish that celebrates seasonal eating, one spoonful at a time.
This Roasted Spaghetti Squash Tomato Soup is the ultimate comfort bowl for cool, cozy days. With a base of sweet roasted spaghetti squash, earthy purple potatoes, and vibrant tomatoes, this soup blends into a velvety, nutrient-rich meal that’s both gluten-free and dairy-free. The coconut milk adds a touch of creaminess, while roasted vegetables bring out deep, naturally sweet flavours that soothe and nourish from the inside out.
Why This Soup Supports Immunity During Flu Season
This comforting bowl is loaded with ingredients that naturally strengthen your immune system and help your body stay resilient during the colder months:
- Tomatoes – Rich in vitamin C and lycopene, both powerful antioxidants that help reduce inflammation and support white blood cell activity.
- Spaghetti Squash – Provides beta-carotene (a precursor to vitamin A), which is essential for maintaining healthy mucous membranes — your body’s first line of defense against viruses.
- Purple Potatoes – Contain anthocyanins, antioxidants that protect cells from oxidative stress and strengthen immune function.
- Celery and Onion – Offer natural anti-inflammatory compounds and sulfur-rich phytonutrients that support detoxification and overall immune balance.
- Coconut Milk – Supplies healthy fats that help absorb fat-soluble vitamins (A, D, E, K) and keep your immune system nourished.
Together, these ingredients create a soothing, nutrient-dense soup that warms the body, supports gut health, and provides the vitamins, minerals, and antioxidants your body needs to thrive all season long.
TOMATO SOUP WITH ROASTED SPAGHETTI SQUASH
Ingredients
Method
- Roast the SquashPreheat your oven to 400°F (200°C). Drizzle olive oil on the cut sides of the spaghetti squash, season with salt and pepper, and place it cut-side down on a parchment-lined baking sheet.Roast for 35–40 minutes, or until tender and strands easily pull apart with a fork. Set aside to cool slightly, then scoop out the strands.
- Sauté the VegetablesIn a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, celery, and purple potatoes. Sauté for 5–7 minutes until softened and fragrant.
- Simmer the SoupAdd the can of diced tomatoes, roasted spaghetti squash, and 2 cups of water or vegetable broth. Season with salt and pepper.Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
- Blend Until SmoothStir in coconut milk, then use an immersion blender (or transfer to a blender in batches) to blend until smooth and creamy. Adjust seasoning to taste.
- Serve and EnjoyLadle into bowls and top with a drizzle of olive oil or a sprinkle of herbs like parsley or basil. Serve warm with gluten-free toast or crackers.