FOUR Spaghetti Squash Soup
- Yield: 5 L
- Calories: 188 per serving
- Tools: Stainless Steel Pot
Ingredients
|
6-7 lb |
Spaghetti Squash |
|
150 mL |
Extra Virgin Olive Oil |
|
½ teaspoon |
Ground Cinnamon |
|
½ teaspoon |
Allspice |
|
½ teaspoon |
Nutmeg |
|
2 ½ cups |
Spanish Onions |
|
½ teaspoon |
Tumeric Spice |
|
¾ teaspon |
Fenugreek Seeds |
|
1 packet |
Ground Peppermint Tea |
|
2 |
Cinnamon Sticks |
|
285 mL |
All Purpose Flour |
|
3 L |
Vegetable Stock |
|
1.89 L |
Lemon Juice |
|
2 tablespoons |
Sugar |
|
to taste |
Salt |
Method Squash 1) Preheat oven to 350 F. 2) Cut the spaghetti squash in half and sprinkle the cut side with 15ml of the olive oil, the cinnamon, allspice and nutmeg. 3) Cut sides down on parchment and roast for 30 minutes. 4) When the squash is cool enough to handle, begin to shred and pull with a fork until there are long strands. Broth 5) For the broth, put the rest of the olive oil in an adequate sized pot. 6) Slice the onions and over medium heat, sweat them until they are soft with no color. 7) Add in the ground tumeric, fenugreek, ground peppermint tea and cinnamon sticks. Cook for 5 minutes. 8) Add the flour and mix with a whisk to get out all the lumps, cooking 3-4 minutes. 9) Gradually add the stock, while constantly whisking to ensure no lumps. 10) Bring to a boil and simmer for 20 minutes. 11) Add in the “pulled” squash, lemon juice and sugar. 12) Salt to taste and enjoy!