This creamy vegetarian potato and spaghetti squash soup is surprisingly light yet incredibly satisfying and is good cold or hot.
At least I think it tastes good cold. But I understand that not everyone can get into cold soup. The only reason I eat it cold is because the soup is cold by the time I’m finished taking pictures, and I’m always too hungry to heat it back up.
But I digress.
The coconut milk adds a creaminess to the soup without making it heavy, while the nutmeg and black pepper add warmth.
And best of all, if you roast the spaghetti squash in advance, the soup only takes about 20 minutes to make, and that includes chopping the vegetables.
Creamy Potato and Spaghetti Squash Soup
- Soup Base
Extra virgin olive oil
1/4 sweet onion, diced
1 small garlic clove, sliced thin
1 russet potato, diced small
3/4 cup coconut milk
1/2 cup veggie broth
1/4 tsp. nutmeg
1/4 tsp. fresh cracked black pepper
- Add Ins
2 cups cooked spaghetti squash
fine sea salt
1/4 heaping cup of pecorino romano
- Soup Base
- Place a 2-quart saucepan over medium-low heat. Add enough olive oil to coat the bottom of the pan. Once the oil begins to shimmer, add the onion and a pinch of salt and cook, occasionally stirring, until browned.
- Add the rest of the soup base ingredients and bring to a simmer. Taste and add more seasonings or salt if desired. Cover and simmer for 10 to 12 minutes or until the potatoes are cooked through.
- Pour the soup into a blender and pulse until almost smooth. Do not over blend. Add a little more broth if the soup is too thick for your liking.
- Pour the soup back into the pot and place over low heat. Add most of the cheese to the soup and stir. Cook for one minute.
- Pour the soup into a soup bowl, add the spaghetti squash, the rest of the cheese, and some more black pepper.