This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles.
Slideshow: Iconic Fall Flavors
1 pound spaghetti squash, halved and seeds discarded
3 tablespoons extra-virgin olive oil
Freshly ground pepper
2 tablespoons unsalted butter
1 medium onion, finely chopped
1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods
(maitake), stems discarded and mushrooms coarsely chopped
3 garlic cloves, finely chopped
2 quarts low-sodium chicken broth
1 sage sprig
1 cup ditalini pasta
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons snipped chives
How to Make It
Preheat the oven to 425°. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. Using a fork, scrape the squash strands into bowls and keep warm.
Meanwhile, in a large pot, melt the butter in the remaining 2 tablespoons of oil. Add the onion and cook over moderate heat, stirring, until golden, 5 minutes. Add the mushrooms and garlic and cook, stirring, until the mushrooms are golden, 7 minutes. Add the broth and sage, season with salt and pepper and bring to a boil. Add the pasta and cook until al dente, 9 minutes. Discard the sage sprig and stir in the 1/4 cup of Parmigiano-Reggiano.
Ladle the soup over the squash and garnish with the chives. Serve with grated cheese.
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