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:

Here is a picture of cooked spaghetti squash after you scrap it out w/ a fork:

(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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