Spaghetti Squash Soup
Based off of Vegan Yum Yum recipe.
1 Spaghetti squash, halved (1)
1 kabocha squash, peeled and cubed (2)
1 head of garlic (1)
1 small onion, chopped (3)
3 c vegetable broth
1 t dried thyme
cayenne pepper and ground ginger
1/4 c spaghetti squash
a handful of roasted squash seeds
Preheat oven to 450F
Place spaghetti squash cut side down in a baking dish.
Fill dish with about 1 inch of water.
Make an envelope/pocket-like holder out of aluminum foil and dump in kabocha squash cubes.
Cut off the top of the head of garlic, drizzle with oil and wrap in aluminum foil.
Put squashes and garlic in the oven and roast until soft, about 45 minutes.
Scoop spaghetti squash and squeeze garlic from their skins.
Reserve about 1/4 c of spaghetti squash for garnish.
Heat 1 T oil over medium heat and saute onion until soft.
Add in veggie stock and bring to a boil.
Reduce to a simmer and add in roasted veggies.
Simmer for another 5-10 minutes.
Puree soup in a blender or food processor in batches (so that it doesn't overflow)
Salt and season to taste.
Here's the fun part: garnish time!
Heat 2 T oil over medium heat in a saute pan.
separate strands of reserved spaghetti squash and drop into pan.
Fry until golden brown, stirring constantly.*
Transfer to a dish towel to drain excess oil.
Place on top of individual bowls of soup along with squash seeds.
I fried at too high of heat so mine ended up a liiittle too brown for my liking... But they still tasted good (what fried thing doesn't taste good though?) and looked pretty.
(1) Tantre Farms
(2) From the Ann Arbor Farmer's Market but I didn't catch the name of the vendors :(