Our shelves are filled to the brim with the years harvest of winter squash. While butternut squash is easy to sell in a creamy, sweet soup, or oven roasted with spices, or even in a salad; its not easy to sell spaghetti squash, on my family at least. But we all have one thing in common: we'd eat about anything with roasted garlic! The stringy and watery texture of a spaghetti squash doesn't seem to be a good fit for a soup, but it can be pureed to smooth out the stringy meat of the vegetable. If you have any leftover turkey stock from thanksgiving, feel free to substitute the chicken stock with some of that rich flavor!
1 large spaghetti squash
1 head garlic
4 tbsp olive oil
3 carrots, chopped
1 small white onion, chopped
1/2 tbsp salt
1 tsp pepper
4 cups chicken stock
1/2 cup heavy cream
handful of parsley leaves
Cut spaghetti squash in half lengthwise and roast inside up in the oven for 1 hour at 350 degrees. Set aside and allow to cool.
Cut the head off the garlic (leaving the root side intact) to expose the cloves in the head of garlic. Drizzle with one tbsp of olive oil. Place in oven at 350 degrees for 30 minutes.
In a stock pot, heat olive oil on medium heat and add carrots and onion. Saute until onions are translucent.
When the squash have cooled, scrape the meat from the skin and add to the pot.
Add chicken stock and stir well.
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Add cloves of roasted garlic, and heavy cream.
Using an immersion blender or food processor, blend the soup until smooth and creamy.
Serve warm with a drizzle of cream, and garnish with parsley.