Spaghetti Squash Soup

20 35 250
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 4
Spaghetti Squash Soup
Health Highlights


1 medium Yellow onion (peeled, quartered)
1 medium shallot(s) Shallots (peeled, halved)
1 clove(s) Garlic (halved)
5 piece, 1-inch Ginger root
1 stick(s) Cinnamon
1 tbsp Coriander seed (cilantro)
1 tbsp Fennel seed
5 star Anise seeds
1 pods Cardamom pods
4 cup Water (as needed)
1 tbsp Nutritional yeast
2 tbsp Soy sauce, low sodium (plus extra for taste)
1 tbsp Coconut sugar
1 squash Spaghetti squash (halved, seeded, roasted, for pho)
1/2 fruit Lime (juiced)
1/2 cup Cilantro (coriander) (chopped)
1/2 cup Thai basil, fresh (chopped)
1/2 cup Green onion (chopped)
1 medium Carrots (thinly sliced)
1/2 cup Bean sprouts


For the vegan pho broth:
Put onions, shallots, and ginger slices in the oven on broil (or the highest heat setting, if your oven does not broil), and cook until very browned.

Add the charred aromatics to a large pot, and add water most of the way to the top. Turn the heat to high.

Meanwhile, in a small, dry skillet, toast the cinnamon, coriander, fennel, anise, and cardamom over medium heat. As soon as the spices start to brown or become fragrant, transfer them directly to the pot with the onion and ginger (or into a spice bag/cheesecloth net, if you have that, and then into the pot).

When the mixture comes to a boil, reduce it to a simmer. Cook for about two hours, stirring occasionally, until you can taste the flavours infused into the broth and it is reduced by a couple of inches.

Stir in the nutritional yeast, soy sauce, and coconut sugar. Allow a minute or two for the sugar to dissolve. Taste the broth for seasoning and add more soy sauce or table salt, and sugar, as desired. Turn off the heat.

For the vegan spaghetti squash pho:
Add several large handfuls of spaghetti squash “noodles” to a soup bowl. Ladle a generous helping of vegan pho broth over the squash. Squeeze some lime juice onto the broth and then add all of the garnishes (or mix and match by preference).

Store any leftover broth, squash, and garnishes separately.


Nutrition Facts

Per Portion

Calories 250
Calories from fat 32
Calories from saturated fat 5.9
Total Fat 3.6 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 0.8 g
Cholesterol 0
Sodium 445 mg
Potassium 960 mg
Total Carbohydrate 52 g
Dietary Fiber 9.9 g
Sugars 8.2 g
Protein 7.9 g

Dietary servings

Per Portion

Fruit 0.1
Vegetables 10.1

Energy sources


Meal Type(s)