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Curried Spaghetti Squash Soup With Roasted Seeds

Curried spaghetti squash soup

Curried Spaghetti Squash Soup With Roasted Seeds

Curried spaghetti squash soup

Curried Spaghetti Squash Soup With Roasted Seeds

This blog was originally going to read Spaghetti Squash Sausage Boats but there was a quick change of direction when I sampled a bite.  I decided it needed to be a soup!  Curried Spaghetti Squash Soup!

This recipe started because a co-worker gave me a homegrown spaghetti squash.  I have never cooked one before.  Most recipes call for baking but I was running out the door for work so I thought “I’ll just put it in the crockpot”!  

A delicious curried spaghetti squash soup topped with roasted squash seeds #Fall weather eats #simple… Click To Tweet

I used all my strength to cut it open.  I had no idea how hard the shells are!  Then I was scooping out the center and there were all these beautiful seeds.  It reminded me of pumpkin seeds so I put them in a bowl of water to soak.  I had plans for these!Curried spaghetti squash soup

After cleaning out the spaghetti squash I placed it on low heat in the crock pot (shell side down) with 2 cans of chicken broth.  I put the lid on and went to work.

When I returned 6 hours later it was cooked perfectly!  When I sampled it I knew right then that this was no longer going to be anything other than a soup!

I scooped out the spaghetti squash from its shell and put it in the blender along with the the chicken broth from the crock pot.  Next I added 1/4 cup of heavy cream, 1 teaspoon salt, 1 teaspoon black pepper and 1 1/2 teaspoons hot madras curry powder.  Blended till smooth and returned to the crock pot with 1 diced and peeled medium sized potato, 1 diced small carrot and 3 chopped green onions (green part only).  I walked away for 3 more hours and viola!  Perfection!  But wait!  I have seeds soaking….

I rinsed off the seeds removing any squash particles patted them dry.  I roasted them in a little olive oil and salt @ 425° for about 10 minutes turning once until they were golden.


The seeds turned out perfect!  They resemble a roasted pumpkin seed but a bit sweeter with a creamier texture.  They were delicious and would add the perfect crunch as a topper to the soup.

There you have it!  Curried Spaghetti Squash Soup With Roasted Seeds was born!

I hope you get a chance to try- it was so tasty!  My husband even enjoyed it!

Thank for reading!

Happy Blogging!

Curried Spaghetti Squash Soup With Roasted Seeds
A creamy curried spaghetti squash soup with chunks of potato, carrots and onion. Great fall soup.
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For the soup
  1. 1 Medium Spaghetti Squash halved lengthwise (reserve seeds)
  2. 2 cans chicken broth
  3. 1/4 cup heavy cream
  4. 1 1/2 teaspoons hot madras curry
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
  7. 1 peeled and diced medium potato
  8. 1 peeled and diced small carrot
  9. 3 chopped (green part only) green onions
For the roasted seeds
  1. Spaghetti squash seeds
  2. 2 tablespoons olive oil
  3. 1/4 teaspoon salt
For the soup
  1. Cut the spaghetti squash in half lengthwise.
  2. Remove seeds and soak in water
  3. Place chicken broth in crock pot turn to low
  4. Add the prepared spaghetti squash shell side down
  5. Cook 5-6 hours until tender
  6. Scoop spaghetti squash out of shell and place in blender with the chicken broth (from the crock pot), cream, salt, pepper and curry.
  7. Blend well
  8. Return to the crock pot and add the potato, carrot and green onions
  9. Cook an additional 3 hours until the potatoes are tender.
  10. Top with roasted seeds
For the seeds
  1. Clean and rinse the seeds
  2. Pat dry
  3. Grease cookie sheet with the olive oil
  4. Spread the seeds on the cookie sheet and sprinkle with salt
  5. Bake @ 425° for 5 minutes turn seeds and bake 5 minutes more until golden brown
  6. Sprinkle seeds on top of soup and enjoy!
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15 thoughts on “Curried Spaghetti Squash Soup With Roasted Seeds

  1. Thanks so much for sharing this awesome Spaghetti Squash Soup with us, it looks delicious! Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
    Miz Helen

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