Spaghetti Squash Soup with Wild Mushrooms Recipe

Name: Spaghetti Squash Soup with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti squash, halved and seeds discarded; 3 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped; 3 garlic cloves, finely chopped; 2 quarts low-sodium chicken broth; 1 sage sprig; 1 cup ditalini pasta; 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving; 2 tablespoons snipped chives

Servings: persons

1 pound spaghetti squash, halved and seeds discarded
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
3 garlic cloves, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons snipped chives

1
Preheat the oven to 425.
2
Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper.
3
Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender.
4
Using a fork, scrape the squash strands into bowls and keep warm.
5
Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil.
6
Add the onion and cook over moderate heat, stirring, until golden, 5 minutes.
7
Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes.
8
Add the broth and sage, season with salt and pepper and bring to a boil.
9
Add the pasta and cook until al dente, 9 minutes.
10
Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
11
Ladle the soup over the squash and garnish with the chives.
12
Serve with grated cheese.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound spaghetti squash, halved and seeds discarded, 3 tablespoons extra-virgin olive oil, Kosher salt, Freshly ground pepper, and more.

Yes, Spaghetti Squash Soup with Wild Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Soup with Wild Mushrooms

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