Broccoli and Black Garlic Soup with Roasted Spaghetti Squash

Broccoli and Black Garlic Soup with Roasted Spaghetti Squash

Sorry for the long name, but I was so excited to put some fall garden ingredients together, and here's what I ended up with. Probably the best meal I've had all week, and packed with nutrition! Black Garlic really adds a great depth of flavor, but roasted garlic may be substituted with excellent results. This can easily be made completely plant based for my Genesis 1:29 friends ( I'll share the appropriate alternative ingredients in this recipe) Oh, it's also naturally gluten free! Here is a link to my chicken bone broth video (sorry it's a bit long, I'll get better at editing, but the recipe is in the description)

1# broccoli crowns (around 3 crowns)

1 yellow onion, rough chopped

2 qt chicken or vegetable stock

6 cloves black garlic (or roasted garlic)

½ tsp ground cayenne pepper (more if you like)

½ tsp ground turmeric

Pinch of nutmeg

½ C heavy cream, or one can (14 oz) coconut milk.

1 medium spaghetti squash.

A few drizzles of olive oil

Salt and pepper to taste

Preheat oven to 375°f

Start with roasting the squash. Time it well and it should be done around the same time.

Carefully with a large knife split the spaghetti squash lengthwise. Please be careful here as the knife can slip easily on the hard exterior. With a spoon, scoop out all the seeds and loose material and discard (or feed to your chickens) frizzle the flesh side (the inside) of each squash half with olive oil and sprinkle with salt and pepper. Place flesh side down on a lined baking sheet and roast for 45 minutes at 375°f

For the soup

Remove the broccoli florets from the stalk. Set them aside. Around 70% of the broccoli should be in the "stalk" pile

Cut the stalks into ½" pieces (this can be a rough cut)

Add all ingredients to a stock pot or large sauce pan except the florets and cream. . Bring to a simmer. Keep simmering on medium low heat for about 30 minutes. With a mesh strainer, remove all of the onion, garlic, and broccoli pieces. Place in a blender or food processor, and process with just enough liquid to make a smooth puree. .Add back into the soup pot. Rough chop the florets and add into the soup. Add cream or coconut milk. Simmer for 5 minutes. Check for seasoning (salt & pepper)

When the spaghetti squash is done, flip them over and with a fork, gently remove all the strands of pulp inside. You should end up with a usable bowl for the soup ( if you want it to look like the pic) set the warm pulp strands aside and fill each squash bowl about ⅔ full. Add a healthy portion of spaghetti squash strands to the center. Garnish with a sprinkle of paprika and chives or green onion.

Enjoy!