Creamy Spaghetti Squash Soup with Leeks & Fennel (Vegan, Gluten-Free, Easy)
If you’re looking for a cozy, nourishing soup packed with seasonal flavor, this Creamy Spaghetti Squash Soup with Leeks and Fennel is a must-try. Roasting the vegetables brings out their natural sweetness, while ginger, garlic, and warm spices add brightness and depth. Once blended with vegetable broth and your favorite plant-based milk, the soup becomes luxuriously creamy without relying on dairy.
Naturally vegan, vegetarian, plant-based, and gluten-free, this simple recipe is as wholesome as it is delicious. Just roast, blend, and serve—no complicated steps, no heavy ingredients, and minimal cleanup. It’s a perfect weeknight soup for fall and winter, a comforting meal prep option, and a flavorful way to enjoy spaghetti squash in a whole new way.
This recipe was inspired by my veggie garden. Spaghetti squash just loves my growing climate, and each year I’m rewarded with so many spaghetti squash in my garden! The flesh has a soft golden color and mild flavor, making them ideal for a variety of dishes. While the strands of flesh (that’s why they’re called spaghetti squash) make them perfect for pasta dishes, you can also enjoy these lovely squashes in soups. Spaghetti squash is in season late summer through spring, as the tough peel makes them durable for months. So, do enjoy them when they’re available!
Description
Make this creamy Spaghetti Squash Soup with roasted leeks, fennel, garlic, ginger, and spices. Naturally vegan, vegetarian, and gluten-free, this easy blended soup is healthy, flavorful, and perfect for cozy fall and winter meals.
Soup:
- 1 small spaghetti squash (about 1 pound 4 ounces)
- 1/4 cup water
- 2 tablespoons extra virgin olive oil, divided
- 1 small (about 6 ounces) trimmed fennel bulb (reserve ¼ cup coarsely chopped fronds)
- 1 small (about 6 ounces) leek, trimmed to about 6 inches of green stem
- 2 cloves garlic, peeled
- 1-inch ginger root, peeled
- ¼ teaspoon red chili flakes
- 1/4 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon ground mustard
- ½ teaspoon cumin
- ¼ teaspoon salt (optional)
- 1 tablespoon rice vinegar
- 1 ½ cups vegetable broth
- 1 – 2 cups plant-based milk, plain, unsweetened (i.e., soy, oat, almond)
Garnish (optional):
- Preheat oven to 350 F.
- Place whole spaghetti squash in microwave and cook on high for 3 minutes to soften the outer peel. Remove, cool slightly, slice the squash in half vertically, remove seeds, and slice into smaller pieces (about 8 total).
- Pour ¼ cup water into the bottom of a baking sheet. Place the squash pieces, peel side down, on the baking sheet. Drizzle one tablespoon olive oil equally over the squash pieces. Place in the top rack of the oven and roast for 25-30 minutes, until squash is very tender when pierced with a fork. When done, remove from the oven, and set aside.
- Prepare the fennel by slicing it and coarsely chopping reserved fronds (1/4 cup). Arrange evenly on another baking sheet.
- Slice the leek and arrange evenly on the baking sheet with fennel.
- Place the garlic cloves and ginger piece on the baking sheet with fennel and leek.
- Drizzle with 1 tablespoon olive oil.
- Add the red chili flakes, cinnamon, cardamom, mustard, and cumin to a small dish and stir with a fork. Sprinkle the spices evenly over the fennels and leek. Place the baking sheet into the oven on the lower rack. Bake for 15-20 minutes, stirring with spatula every 5 minutes, until vegetables are tender. Remove from the oven and set aside.
- When squash is done baking and it has cooled slightly, scoop out the flesh of the squash and place it in a large blender container.
- When the fennel and leek mixture is done baking, transfer all of the ingredients from the pan (including fennel, leek, garlic, ginger, spices, and oil) into the blender container with the squash.
- Add salt (optional), rice vinegar, broth, and 1 cup plant-based milk to the blender container. Process mixture until very smooth and creamy. May add additional plant-based milk as needed to achieve desired texture. Should make a thicky, creamy texture.
- If needed, transfer soup to a large pot to reheat before serving.
- Ladle soup into serving bowls. Makes 4 (about 1½ cups each) servings. If desired, drizzle each bowl with olive oil, and garnish with chopped parsley or cilantro and pumpkin seeds before serving.
- Refrigerate leftovers in an airtight container for up to 7 days.
Sharon’s Favorite Plant-Powered Soups
Discover more of Sharon’s favorite soup recipes here.
Delicata Squash Soup with 5-Spice
Hearty Curried Mung Bean Soup
Tofu Bourguignon (Vegan Beef Bourguignon)
Vegan Summer Veggie Chili
Hearty French Wild Rice Vegetable Soup
Easy Vegan Split Pea Soup
Hearty Chickpea Stew
Creamy Vegan Roasted Butternut Squash Soup
Texas Vegan Chili with Sorghum
Curried Lentil Quinoa Soup
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