spaghetti squash soup

When cooked, the spaghetti squash separates in circular fibers that look a bit like spaghetti. Some people even use it as a spaghetti substitute. Spaghetti squash soup is usually lighter in color than butternut squash.

Vary as desired: e.g. blend with stock instead of milk, serve with heavy cream, add ham, cheese, ...

Winter squash can be stored for many months, as long as they are kept dry and cool. The 2021-05-02 batch was made with 2020 home grown squash, that were stored without refrigeration.

INGREDIENTS

This is what you need for 4 servings:

2-3 lb. spaghetti squash
S&P
optional:
- 2-4 cups milk OR
  1 small can evaporated milk OR
  4 cups chicken / beef stock
- heavy cream
- ham
- melting cheese

Pic1: 2018-02-15 thickly-creamed spaghetti squash soup

Directions

Halve the spaghetti squash lengthwise or leave whole.
Cook 60-90 minutes in the oven at 350 ºF
The label states that 12 minutes in the microwave would be enough. Never tried that one.
Scoop the flesh into a cooking pot.
Add a can of evaporated milk.
Alternatively, use 1 cup full milk, stock or bouillon, optionally some butter or other oil.
Add S&P, spices of choice to taste.
Bring to a near-boil. Reduce heat and simmer for 30 minutes.
Boiling extra time before blending makes the fibers softer, easier to blend smoothly.
Puree the squash with a stick or cup blender until very smooth.
Simmer 5-10 more minutes.
Adjust seasoning.
Serve and enjoy.