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May 23

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Curried Spaghetti Squash Soup with Roasted Vegetables

 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         Spaghetti squash is admired for it’s spaghetti-like strands it gets when cooked and scraped from its shell. Available year round, spaghetti squash is low in calories (1 cup has 41 calories), is high in fiber and a “friend” to those on low carbohydrate diets. Today’s recipe is one that you would traditionally make in the fall/winter months. Since it was unseasonably cold and snowy last week I was craving something healthy and full of carbs. With the addition of green cardamom pods this soup has a complex flavor with a fresh lemony flavor.

 
 
Indredients:
  •  1/4 cup olive oil
  • 1 yellow onion, chopped
  • 1 head of garlic, top sliced off (optional)
  • 1 sweet potato, peeled and chopped
  • 4 carrots, chopped
  • 8-10 small red potatoes quartered, skin left on
  • 1 spaghetti squash, left whole, prick skin with a fork
  • 4-6 green cardamom pods
  • 1 tsp curry powder
  • Sriracha to taste (optional)
  • 1 bay leaf
  • 2 branches of fresh thyme and/or rosemary
  • 5 cup water or broth
  • Sea salt and freshly ground pepper

Preparation:

 Preheat oven to 350-degrees F. Place onion, garlic, sweet potato, carrots, potatoes on baking trays and drizzle with olive oil. Season with salt and pepper. Prick spaghetti squash with a fork and place on a baking dish. Bake for 30-40 until tender. Note: spaghetti squash may need 15-20 minutes more baking time.

When spaghetti squash is cool enough to handle, cut in half, remove and discard as many seeds as possible. With a fork scrape the “spaghetti” strands out and place in a soup pot. If you like roasted garlic squeeze the garlic cloves into the soup pot. Transfer remaining vegetables to the pot and add cardamom, herbs, bay leaf, curry powder, and 5 cups water or broth. Bring to a boil, reduce heat, and simmer 20 minutes.

Discard the bay leaf and herb branches. Transfer to blender and puree soup until smooth. Season with salt, pepper and sriracha. Serve.

Serves 6

Note: Cardamom is the second most expensive spice behind only Saffron. If you can’t find it your local grocery store I’d recommend ordering from www.MySpiceSage.com

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Permanent link to this article: http://dirtandmartinis.com/2011/05/23/curried-spaghetti-squash-soup-with-roasted-vegetables/

  • http://twitter.com/PeasandCrayons Jennifer Laughlin

     This looks AMAZING!!!!!! I’m so curious about cardamon and saffron — i’ve never cooked with either and totally have it on my foodie bucket list =) haha

  • Anonymous

    Thanks Jennifer!  It’s has a unique flavor.  Green cardamom and ground cardamom is used a lot in baking and for flavoring coffee.  There’s also a black cardamom that has a smoky bacony flavor that I’m going to experiment with next.  Thanks for stopping by foodie friend! 

  • Chelsea

     Oh my goodness, I must try this recipe immediately! Thanks for sharing!

    • Anonymous

      Thanks Chelsea! I think it would be good with red curry paste too :)  

  • http://urbancountrystyle.com/ Suzie Salmon

    Yummm! I love cardamom and curry and squash. This looks fantastic!

    • Anonymous

      This recipe would be good with coconut milk thrown in as well Suzie. Mmm!

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