Fall is here (almost to Florida!!) and I can hardly keep myself from cooking nourishing soups and stews. I love cool weather and a nice warm cup of homemade soup. I am always looking at recipes- all day. Trying to come up with new ideas and inspiration. I stumbled on a butternut squash soup that looked amazing. And I thought, I have 2 cups cooked spaghetti squash in the fridge. I made it a few days earlier~ perfect! Here is a picture of spaghetti squash if you are unsure:
(Picture from internet)
1-2 cups cooked spaghetti squash (slice in half and cook face down on pan at 350 degrees for an 40-50 min)
4 cups homemade chicken broth
1/2 medium onion diced
1 tsp garlic powder (or 2 cloves garlic pureed)
1 tsp oregano
1 tsp pepper
1-2 tsp of sea salt
4 Tbsp butter
3/4 cup sour cream
Take 3 cups of the homemade chicken broth and pour into blender. Add 1-2 cups of spaghetti squash. I used about 1 1/2 cups. Let sit. Heat up a separate pan to medium heat and add diced onion and 4 Tbsp of butter. Sauté for a few minutes and add spices: garlic powder, salt, oregano, and pepper. Turn off and let cool. Add to blender. Add sour cream. Pulse for a few seconds (you can add the sour cream later if your soup is warm ~ it will mix right in). I like mine totally smooth, but you could make it a little thicker, pulse less. Pour back into a bowl and mix in the 1-2 cups of chicken broth left over. Store accordingly. We like to eat ours right away. My boys liked it over a bowl of cooked rice.
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