Spaghetti Squash Soup with Wild Mushrooms
© John Kernick
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4 to 6
By Kay Chun
November 2013

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

Ingredients

  • 1 pound spaghetti squash, halved and seeds discarded
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • 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

Step 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.

Step 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.

Step 3    

Ladle the soup over the squash and garnish with the chives. Serve with grated cheese.

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