Mushroom and Spaghetti Squash Soup

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This is one of those soups that will make you feel like you’re not eating soup. Does that make sense?

Even if it doesn’t, maybe you’ll understand what I mean when I describe it to you. It’s full of cavatelli noodles, which are little shells that soak up broth, chopped mushrooms, roasted spaghetti squash, and lots of grated Parmigiano-Reggiano. It has all the flavors of a delicious pasta dish, with the added bonus of having rich, warming chicken broth.

It also gets a boost from a sprig of sage, which you toss in as you cook the soup. The flavor infuses the broth and pairs well with the salty cheese and mushrooms.

My favorite part about this dish is the roasted spaghetti squash. In the past, I think I’ve under-roasted spaghetti squash, which is easy to do. You usually roast it face down on a baking sheet, so sometimes it’s hard to tell if it’s done or not.

When it doubt, err on the side of more time. The squash will get slightly caramelized and tender, and it will break easily when you pull it apart with a fork. It kind of looks like a pile of hay. Then, you put some in a bowl and pour on the soup with the mushrooms and noodles.

I ate this for almost every meal for two days straight, and I wish that I had more. That’s saying a lot, because I usually get sick of leftovers after about a day, and I want to throw everything in the trash. It has to be really, really good to satisfy me.

This soup is especially good when the weather turns and it suddenly becomes unbearably cold outside. It will keep you warm if you need to go out, but it’s also the perfect excuse to stay in. I may or may not have eaten a bowl wrapped in a blanket curled up on the couch.

Here’s a song to get you started on your mushroom and spaghetti squash soup journey.

Mushroom and Spaghetti Squash Soup

Ingredients

1 pound spaghetti squash, halved and seeds discarded
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground pepper
2 Tbsp unsalted butter
1 medium yellow onion, finely chopped
1 1/4 pounds mixed mushrooms, stems discarded and roughly chopped
2 garlic cloves, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup cavatelli pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. Rub the cut and seeded squash with 1 tablespoon of olive oil, and season with salt and pepper. Place the squash cut side down on a baking sheet. Roast for about 35 minutes, or until tender. Scrape out the insides with a fork into a bowl. Cover with a tea towel to keep warm.

In a large pot, melt the butter with 2 tablespoons of olive oil. Add the onion and cook over medium heat, stirring often, until the golden. Add the mushrooms and garlic and cook, stirring occasionally, until the mixture is golden. Add the chicken broth and sage, season the mixture with salt and pepper, and bring it to a boil. Add the pasta, stir, and cook it about 10-12 minutes, or until it’s tender. Take out the sage sprig and stir in the freshly grated cheese.

Fill bowls with spaghetti squash and top with the soup and more grated cheese. Enjoy!

 

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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