Broccoli Cheddar Spaghetti Squash Soup
Broccoli cheddar spaghetti squash soup is a twist on the popular Panera version! Perfectly creamy, rich, and loaded with tender broccoli and spaghetti squash.
Servings 6 servings
Calories 282kcal
Ingredients
- 1 small spaghetti squash, cut in half vertically and seeds scooped out
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 1 medium carrot, shredded or finely chopped
- 2 medium cloves garlic, minced
- 3 tablespoons all-purpose flour
- 5 cups chicken broth (or veggie broth for vegetarian)
- 3 cups finely-chopped broccoli florets
- 1/2 cup heavy whipping cream
- 1-1/2 cups shredded mild cheddar cheese
Instructions
- Preheat oven to 400F and lightly grease a large baking sheet. Rub inside of spaghetti squash halves with olive oil and season with salt and pepper. Place squash cut-side down on prepared baking sheet.
- Roast squash at 400F 40-45 minutes until squash is very tender when pierced with a paring knife. Allow squash to cool several minutes. When cool enough to handle, use a fork to scoop out flesh and place in a large bowl. Set aside.
- In a Dutch oven or large soup pot, melt butter over medium-high heat. Add onion and carrot and saute several minutes until onion is translucent. Add garlic and flour and cook 1-2 minutes until fragrant.
- Slowly add chicken broth, stirring to remove any browned bits from bottom of pan. Add spaghetti squash to soup, stirring until combined. Bring soup to a simmer over medium-high heat.
- Remove two cups of soup mixture and transfer to a blender. Blend on high speed until completely smooth. Add pureed mixture back to soup.
- Reduce heat to medium and add broccoli to soup. Cook 5-8 minutes until broccoli is tender when pierced with a fork. Stir in cream and cheese until melted, then remove soup from heat.
- Season soup with salt and pepper to taste if needed and serve warm. Enjoy!
Notes
Storing Instructions
Store soup in refrigerator up to 6 days. Soup may also be frozen up to 2 months.
Nutrition
Serving: 12oz | Calories: 282kcal | Carbohydrates: 14.1g | Protein: 14.4g | Fat: 19.2g | Saturated Fat: 10.3g | Cholesterol: 48mg | Sodium: 988mg | Potassium: 508mg | Fiber: 2g | Sugar: 2.9g | Calcium: 263mg | Iron: 1mg