Ingredients
- 1 spaghetti squash, halved, seeds removed (about 2 pounds)w
- Salt and fresh grated black pepper to taste
- 3 tablespoons butter
- 1 large butternut squash, about 3 pounds
- 2 leeks, trimmed, cleaned and split from the white tip to the green
- 7 tablespoons olive oil
- 1 cup sliced white onions
- 6 cups fresh chicken broth (or canned)
- 4 ounces fresh goat cheese
- 8 thin slices French baguette, cut on a bias
- ¼ cup grated Parmesan
- Nutritional Information
Nutritional analysis per serving (4 servings)
821 calories; 46 grams fat; 15 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 77 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 32 grams protein; 44 milligrams cholesterol; 2759 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat oven to 400 degrees.
- Place the halved spaghetti squash, cut side up, in a baking dish, and dust with salt and pepper. Put a tablespoon of butter in the center of each. Bake for 1 hour. Set aside.
- Cut the butternut squash into three pieces. Remove the hard outer skin and the seeds. Cut the flesh into 1/3-inch cubes. (You should have 5 cups.)
- Slice the leeks coarsely widthwise. (You should have about 1 1/2 cups.)
- Place 2 tablespoons olive oil and 1 tablespoon butter in a pot over medium heat. Add the onions and cook, stirring, until wilted, about a minute. Add the leeks and cook, stirring, for 5 minutes.
- Place the 5 cups of butternut squash in the pot with the onions and leeks. Cook for 5 minutes. Add chicken broth. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the butternut squash is just soft.
- Puree the squash mixture to a fine texture in a blender or food processor. Add a tablespoon of olive oil and adjust seasonings. Keep warm.
- Place the goat cheese in a mixing bowl. Slice the cheese coarsely. Add 2 tablespoons of olive oil and salt and pepper to taste. Chop up the cheese with a spoon to a rough texture.
- Scrape the flesh from the spaghetti squash, and place in a bowl. Season with salt and freshly ground pepper to taste.
- Brush the baguette slices with 2 tablespoons of olive oil, and toast until crisp. Sprinkle Parmesan over the toast. Arrange some spaghetti squash over the bread. Season with salt and pepper to taste.
- Place some of the crumbled goat cheese in the bottom of each soup plate. Ladle the soup over. If desired, garnish the soup with some of the remaining spaghetti squash.
1 hour 45 minutes
Dining and Cooking