Creamy Spaghetti Squash Soup with Leeks & Fennel (Vegan, Gluten-Free, Simple)
In the event you’re searching for a comfortable, nourishing soup filled with 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 sophisticated 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 method to get pleasure from spaghetti squash in a complete 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 mushy golden colour and gentle taste, making them splendid for a wide range of dishes. Whereas the strands of flesh (that’s why they’re referred to as spaghetti squash) make them good for pasta dishes, you may also get pleasure from these beautiful squashes in soups. Spaghetti squash is in season late summer season by spring, because the robust peel makes them sturdy for months. So, do get pleasure from them once they’re accessible!
Description
Make this creamy Spaghetti Squash Soup with roasted leeks, fennel, garlic, ginger, and spices. Naturally vegan, vegetarian, and gluten-free, this straightforward blended soup is wholesome, flavorful, and ideal 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 crimson 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):
- Preheat oven to 350 F.
- Place complete spaghetti squash in microwave and prepare 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 whole).
- Pour ¼ cup water into the underside of a baking sheet. Place the squash items, peel facet 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 could be very tender when pierced with a fork. When carried out, 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 crimson 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 finished 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 finished 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. Could add further plant-based milk as wanted to realize 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 Cut 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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