Sweetcorn and Spaghetti Squash Soup
Sweetcorn soup with spaghetti squash instead of pasta, enhanced by the taste of fried sage.
spaghetti squash soup
spaghetti squash recipes
sweetcorn and spaghetti squash soup
weighing approx. 700g, deseeded
weighing approx. 200g, cut into small cubes
deseeded and cut into cubes
salt and pepper.
grated Parmesan cheese
Heat the oven to 180 Celsius degrees (fan oven).
When hot place the half of the squash skin side up on a baking tray covered with aluminium foil and bake for 30-40 min until the skin is soft and can easily be pierced.
When the pumpkin is baked through, scrap its flesh with a fork to get noodle-like strands. The squash can be baked even a day earlier.
In a big pot warm up the olive oil and butter.
Add the cut onion, garlic, potatoes, celery and pepper; season, stir and when sizzling, lower the heat, cover the vegetables with a disc of parchment paper and the pan with a lid.
After 10 minutes increase the heat and pour in the stock and dried sage.
When the soup starts boiling, decrease the temperature and simmer for 5-10 minutes until the potatoes are almost soft.
Add the milk, sweetcorn (with the liquid) and the squash strands, bring to boil, adjust the seasoning.
In a small frying pan melt the butter, add the sage leaves and fry them on a medium heat till dry.
Serve the soup with the sage butter and sage or/and grated Parmesan.