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Spaghetti Squash Soup with Wild Mushrooms
© John Kernick

Spaghetti Squash Soup with Wild Mushrooms

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4 to 6
  • FAST
  • HEALTHY
  • MAKE-AHEAD

This quick soup highlights fall's best flavors. For a fun twist, it uses spaghetti squash like noodles.

  1. 1 pound spaghetti squash, halved and seeds discarded
  2. 3 tablespoons extra-virgin olive oil
  3. Kosher salt
  4. Freshly ground pepper
  5. 2 tablespoons unsalted butter
  6. 1 medium onion, finely chopped
  7. 1 1/4 pounds mixed wild mushrooms, such as king oyster and hen-of-the-woods (maitake), stems discarded and mushrooms coarsely chopped
  8. 3 garlic cloves, finely chopped
  9. 2 quarts low-sodium chicken broth
  10. 1 sage sprig
  11. 1 cup ditalini pasta
  12. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  13. 2 tablespoons snipped chives
  1. 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.
  2. 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.
  3. Ladle the soup over the squash and garnish with the chives. Serve with grated cheese.
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