Sausage and Spaghetti Squash Soup

Lighter in texture and flavor than most squash, spaghetti squash is a nice balance to the fatty sausage in this soup. After simmering in rich broth, the spaghetti squash breaks down into thin, pasta-like strands. Cannellini or navy beans would also be a nice addition.

Kate Ramos

Sausage and Spaghetti Squash Soup

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    1 small spaghetti squash (about 3 pounds) 12 ounces mild Italian sausage, casing removed
    2 tablespoons olive oil 1 cup dry white wine
    1 medium white onion, cut into small dice 10 cups low-sodium chicken broth
    3 cloves garlic, minced 6 ounces baby spinach, washed
    Salt and ground black pepper 1 Tablespoon thyme


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    • 1

      Using a sharp chef’s knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.

    • 2

      Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.

    • 3

      Add squash, season again with salt and pepper, and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.

    • 4

      Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.

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