BLUE GOOSE FARM ~ Nicktown, PA

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Spaghetti Squash Soup

1 spaghetti squash

2 T canola oil

1 lb. Italian sausage

1 large onion, chopped

2 carrots, sliced and halved

2 cloves garlic, minced

2 C chopped Roma tomatoes (or 2 cans diced tomatoes, with liquid)

2 quarts chicken broth

2 t dried basil

2 t dried oregano

1 t salt

½ t pepper   

pinch red pepper flakes

2 T butter                      

1 T apple cider vinegar

freshly grated Parmesan cheese  

 

Place squash in microwavable dish, cover with plastic, and cook for 15-20 minutes until squash is tender.

Meanwhile, brown sausage in a large skillet. About halfway through cooking, add onions, carrots, and garlic; continue to cook until meat is no longer pink.     

When squash is cool, scrape strands with fork into a large stock pot. Add sausage mix, tomatoes, broth, and seasonings. Bring soup to simmer, cover, and cook on low for 30 minutes. Remove from heat and stir in butter and vinegar. Garnish with Parmesan. YUM!

This entry is related to the following products. Click on any of them for more information.
Tomato, Winter Squash,