Broccoli Cheddar Spaghetti Squash Soup

5 from 1 vote

Broccoli cheddar spaghetti squash soup is a twist on the popular Panera version! Perfectly creamy, rich, and loaded with tender broccoli and spaghetti squash.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings 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