Seriously, this soup is a lotta bit delicious. Hubby came home last night and asked what was for dinner. “Spaghetti Squash Soup and Dinner Rolls” came my reply. Hubby was a lotta bit not amused. He told me that telling a guy to eat spaghetti squash is like asking a girl to go to a monster truck rally. Then he tried the soup. He told me to tell you that he thinks it’s amazing and he rescinds his earlier statement. (I, however, will not be going to any monster truck rallies any time soon.)
Preheat oven to 400. Pierce squash in several spots and place in oven. Cook about 1 hr.
Meanwhile, melt margarine in a heavy bottomed pot over medium heat. Add onions and garlic. Cook until onions begin to sweat – approximately 10 minutes. Add curry powder. Stir continuously for about 2 minutes. Add stock.
Cut squash in half length-wise. Discard seeds and pulp. Scoop the flesh from half of the squash into the soup. Puree with an immersion blender. Simmer covered for 30 minutes.
Scoop flesh from reserved half of squash and mix into the soup. Season with salt and pepper to taste. Allow to cook for another 10-15 minutes. Taste and adjust seasoning as needed.
The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…
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