Red Pepper Soup with Roasted Spaghetti Squash

Only the best soup I've made this year. So granted we're only 6 days in and it was a new recipe, this soup even made Evan grin with a Yummm.

We paired it with some left over turkey and crescent rolls. A rotisserie chicken would be fabulous and easy!




What you need:

1 medium-large spaghetti squash
2 tsp olive oil
2 carrots chopped
1 yellow onion chopped
3 cloves garlic minced
3 red bell peppers chopped
1 tsp cumin powder
1 tsp fennel seeds ( I didn't have these so I just omitted and it was still great)
1 tsp dried thyme
4 cups of your favorite broth/stock
1 8oz can of tomato sauce + 1 can of water

Preheat oven to 350 Degrees.
Cut the spaghetti squash in half. Scoop out pulp and seeds. Lay each half cut side down on a aluminum foil lined baking sheet sprayed with cooking spray. Bake for an hour or until soft.


While squash is cooking start soup.

Heat oil in soup pot over medium-high heat.
Add onion, garlic, and carrots. Sprinkle with salt . Cook until onions are soft and begin to brown.  Add peppers and cook a few minutes until they begin to soften.  Add cumin, fennel, and thyme.  Stir to combine all flavors.

Add the broth, tomato sauce and can of water. Bring to a boil. Cover and simmer at least 20 minutes until everything is soft.  Once soft, puree with an immersion blender or transfer in batches to blender.

Return to pot and keep warm over low heat.

Once squash is done, use a fork to remove squash.


Add squash to bowl and top with soup. Enjoy!!

After our first bowls, we added a touch of sugar and cayenne to spice it up and it was amazing!  Roni from Green Lite Bites even suggests to double the spices in the recipe. I'll try that next time.

Pictures courtesy from Green Lite Bites.