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Creamed Spaghetti Squash Soup with Celery, Lemon & Thyme

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 medium sized spaghetti squash
  • Olive oil for brushing onto spaghetti squash and for frying
  • 3 large sticks of celery
  • 3 scallions
  • 4 tablespoons flour
  • 1 cup water
  • 1 cup milk
  • 1 clove garlic
  • Celery salt to taste
  • 3 sprigs fresh thyme you can substitute for dried thyme
  • ¾ cup cream
  • 5 grams grated parmesan cheese
  • ½ a fresh lemon
  • Pinch of freshly ground black pepper for garnish
  • Tabasco sauce for garnish optional

Instructions

  1. Assemble all of your ingredients.
  2. With a large kitchen knife, slice the spaghetti squash in half, and scoop out the seeds and discard.
  3. Brush the insides of the halves with olive oil.
  4. Place the halves face down on a sheet pan and roast at 400 degrees Fahrenheit until tender, which takes about 25 minutes.
  5. While the squash is roasting, finely chop the celery and scallions, and peel the clove of garlic. When chopping the scallions, keep aside some of the chopped green tops, as these will be used for garnish.
  6. Once the spaghetti squash halves are roasted, remove them from the oven and set aside to cool.
  7. Place a large pot onto the stove and add enough olive oil to coat the bottom.
  8. Bring up to a medium high heat and add the chopped celery and scallions.
  9. Pan fry on a medium to high heat until the celery shows signs of becoming tender. Take care not to overcook the celery.
  10. Add in the 4 tablespoons flour and stir together for a quarter minute.
  11. Add in the water to form a roux, and stir continuously until the roux is thick and smooth. At this point turn the heat down to low and let simmer for approximately ½ a minute, stirring intermittently.
  12. Take the cooled spaghetti squashe halves and scoop out the flesh onto your chopping board.
  13. Remove the pot from the stove, combine with the spaghetti squash, the whole clove of garlic and the milk and blend well.
  14. Once blended, return the pot and its contents back to the stove, starting it off on a low heat. Add the thyme, parmesan and celery salt to taste, and slowly allow it to reach a near simmer point, but no hotter. Make sure that you taste the soup as you add the celery salt, this is key. Add enough celery salt for the soup to taste salty enough for your taste.
  15. Finally add the cream (reserving a small amount for garnishing when serving) and stir it in. Now add the lemon juice little by little, stirring in between. Do not allow the pot to simmer briskly or boil, as this could cause the dairy to curdle.
  16. Serve topped with the reserved chopped scallions, an extra dash of cream, a sprinkle of freshly ground black pepper, and 2-3 drops of tabasco sauce.