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Autumn Squash Soup {Spaghetti and Hubbard Squash}

Autumn Squash Soup

Autumn Squash Soup

I’m not such a fan of squash, but when my P.S. (Purchaser of Squash/ hubby) brings squash home with a hopeful look in his eyes, I cave.  I find recipes and am usually surprised that I like the finished dish.  I guess it’s not that I don’t like squash, I just resist embracing it because it seems like so much work.  Although that’s not always true either.  If I can get my P.S. to chop it up, it’s easy sailing from there on.

Roast Hubbard squash

Roast Hubbard squash

He’d brought home both spaghetti squash and Hubbard squash awhile back.  I had him kung fu the spaghetti squash so I could roast it and have it ready for recipes.  I also had him chop up the Hubbard squash for roasting.  I’d have lots of squash to work with and no excuses.  I did a search for recipes, focusing on soups.  My P.S. had said he liked the Hubbard squash soups I’ve made in the past.  I found a recipe but decided to modify it and include the spaghetti squash.  It could provide natural “noodles” for my soup!

Blanch broccoli

Blanch broccoli

I had a couple of bunches of broccoli I also wanted to include in the soup.  I started by cutting the broccoli into florets and blanching it in boiling water for a few minutes then into a cold water bath.  I wanted the broccoli to still be fairly firm but the blanching would help it retain its lovely green color.

Sauté bacon until almost browned. Add onion and pepper and sauté until onion is browned around the edges.

Sauté bacon until almost browned. Add onion and pepper and sauté until onion is browned around the edges.

Bacon is a natural flavor pairing for squash.  I started by dicing up a couple of strips of bacon and sautéing it with some diced onion and yellow sweet bell pepper.  I probably should have fried the bacon first to get a darker fry on it before adding the onion and pepper.  I wasn’t thinking.  I corrected my methods in the recipe below!

The lovely brown on the bottom of the soup pot would add great flavor to the soup, so I poured in about a cup of beef broth and loosened it with a wooden scraper.

After scraping bits from bottom of the pot, add ham and squash.

After scraping bits from bottom of the pot, add ham and squash.

Next I added about a cup of diced ham to the soup pot.  Its smoky flavor would be a nice touch added to that of the bacon.  I added the roasted Hubbard squash to the soup pot next.  I’d scooped it out of the shell after roasting and it was ready to use.

Add remaining broth, garlic and thyme. Bring to a bubbling boil. Mash any remaining squash pieces with a potato masher.

Add remaining broth, garlic and thyme. Bring to a bubbling boil. Mash any remaining squash pieces with a potato masher.

I added several more cups of beef broth to the soup and stirred well.  I ended up using a potato masher to get the squash nicely pureed.  The squash would give the soup’s broth a great level of flavor and add a slight thickness.

Add wild rice

Add wild rice

When the soup broth was bubbling away, I added 2 cups of wild rice, leftover from a sweet peas and wild rice salad I’d made recently.  I’d made way too much wild rice and had already decided to make it part of a soup.  This was working out to be a very interesting soup!

Add broccoli

Add broccoli

I added the broccoli to the pot as well.  I just wanted the last three ingredients to heat through, not cook too much.

Add spaghetti squash

Add spaghetti squash

The spaghetti squash was my last addition.  I stirred well and sniffed the amazing scents.  My P.S. was drawn to the kitchen to sniff as well and suggested I add a couple more leftovers.  I’d taste tested the soup and it was already delicious, but added the leftover cup of creamed spinach and cup of carrots and celery in a little pork gravy anyway.

Bring soup to a bubble again. Taste test for seasoning, adding salt and pepper as desired.

Bring soup to a bubble again. Taste test for seasoning, adding salt and pepper as desired.

We absolutely loved this soup.  Such rich flavors with all of the vegetables!  The bacon and ham added a smokiness to compliment the rest of the flavors.  The broccoli and spaghetti squash provided good textures.  The soup was almost a dairy-free chowder with the thickness provided by the squash.  Besides being gluten free, the soup was also fairly low carb.

Autumn Squash Soup

Autumn Squash Soup

The leftover soup was equally delicious several days later.  Eventually I froze the remainder for another day.  I love discovering soup in my freezer later and being able to revisit the flavors!

Autumn Squash Soup

  • Servings: 8 servings
  • Difficulty: easy
  • Print

Hubbard and spaghetti squash combined with bacon, ham and broccoli make this a rich and flavorful soup.

  • 3 strips thick cut bacon; diced
  • 1/2 cup onion; diced
  • 1/2 cup yellow sweet bell pepper; diced
  • 1 cup ham; small dice
  • 4 cups broth (I used beef)
  • 1 Hubbard squash; roasted (about 3 cups)
  • 1 teaspoon garlic powder or 1/2 teaspoon minced garlic
  • 1 teaspoon dried thyme
  • 2 cups wild rice; cooked according to package  (1/4 cup dry rice + 2 cups water= 2 cups cooked rice)
  • 3 cups broccoli florets; blanched
  • 1/2 spaghetti squash; roasted (about 2 cups)
  • Salt and pepper to taste
  • Optional: 1/2 cup leftover roasted carrots and 1 cup creamed spinach


In a soup pot with a drizzle of oil, brown bacon over medium heat until almost browned.  Add onion and pepper and continue frying until the onion begins to brown around the edges, stirring often.  Pour a cup of broth into the pot and scrape the brown bits from the bottom.

Add the ham and Hubbard squash, stirring to break up the squash.  Use a potato masher to break up any remaining pieces.  Add remaining broth, garlic and thyme and bring to a boil.

Add wild rice, broccoli and spaghetti squash. Simmer for several minutes until the soup again comes to a bubble.

Remove from heat and taste test for seasoning, adding salt and pepper as desired.

Serve hot.

Note: the leftover carrots and creamed spinach are optional. I wanted to get rid of more leftovers and they were fine in the soup. The soup is spectacularly flavorful without them too!


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