Go Back

TOMATO SOUP WITH ROASTED SPAGHETTI SQUASH

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. 
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 6
Course: dinner, lunch
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash, halved and seeds removed
  • 1 onion, chopped
  • 3 celery stalks, diced
  • 2 purple potatoes, peeled and chopped (or sweet potatoes)
  • 1 can (400 mL / 14 oz) diced tomatoes
  • 1 cup coconut milk (full-fat or light)
  • 4 cups  water or vegetable broth
  • 1-2 tbsp olive oil
  • Salt and pepper, to taste

Method
 

  1. Roast the Squash
    Preheat 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.
  2. Sauté the Vegetables
    In 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.
  3. Simmer the Soup
    Add 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.
  4. Blend Until Smooth
    Stir 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.
  5. Serve and Enjoy
    Ladle 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.