Spaghetti Squash Soup

 

 

Ingredients:

1 small spaghetti squash (this kind is not sweet)

1 russet potato

1 cooking onion

1l chicken stock or 1 chicken or vegetable soup cube

salt

black pepper

oil

yogurt for serving (optional)

 

Peel vegetables and cut into pieces or slices. Put oil and cut up vegetables in the pot and turn the heat on. Cook for about 5 minutes moving vegetables around with a cooking spoon.

 

 

Then add chicken stock. If you don't have chicken stock, add water and one chicken or vegetable soup cube. Cover and simmer until vegetable is soft. Take hand held blender, with a metal wand, and bland all. If you want, add more water or stock. Add salt and black pepper. If you like you can add little bit of lemon juice.

 

 

You can serve it plain like in this picture or with a dollop of yogurt and some croutons.