Golden Soup w/ Spaghetti Squash Recipe

This soup can be enjoyed chilled or warm. Or the spaghetti squash can be warm while the base is chilled.

Yield: 2-4

Author: Kali Star

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Golden Tomato Soup w/ Spaghetti Squash

A tomato soup using pineapple heirloom tomatoes, topped with spaghetti squash smothered in a parsley pumpkin seed pesto.

Ingredients

• 1 Pound Heirloom Tomato
• 1/2 Cup Coconut Milk
• 1 Small Onion
• Fresh Oregano or Basil
• 1/2 Tsp. Sea Salt
• 1/2 Tsp. Paprika
• 1/2 Tsp. Korean Chili Flakes
• Black Pepper

Spaghetti Squash

• Spaghetti Squash
• Parsley (1/2 Bunch)
• 1/4 Cup Pumpkin Seeds
• 1/4 Cup Avocado Oil

Instructions

Soup Base

1. Sauté chopped onion until cooked through and a little brown.
2. Blend all soup ingredients in a blender until smooth.
3. Strain it through a fine strainer.
4. Add to bowls, then put spaghetti squash and pesto on top.
5. Garnish with tomatoes, hot pepper, and herbs.

Spaghetti Squash

1. Preheat the oven to 400 degrees. Slice the squash in half, scoop out the seeds, and place it face down in a baking dish, with an inch of water. It's better to cook it whole for 10 minutes before you slice it. Either way be very careful when you do.
2. Cook for about 30 minutes.
3. Scoop out the squash noodles.
4. Use a food processor and make a pesto with parsley, pumpkin seeds, oil, and a little salt and pepper.
5. Mix the squash with the pesto.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #goldensoup