This is hands down the easiest and most delicious vegetable soup I have ever made!
1 medium spaghetti squash
2 Tablespoons olive oil
2 mediums onions, diced
2 cups mushrooms, sliced
4 cloves garlic, minced (about 2 teaspoons)
2 sweet potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
3 stalks celery, sliced
2 medium zucchini, cut into half-moons (do not peel)
1 Tablespoon kosher salt
freshly ground pepper
6 cups water or vegetable broth
2 Tablespoons chopped fresh basil
Pierce holes in spaghetti squash and microwave for about 15 minutes until soft. Slice in half, remove seeds, and use a fork to separate squash strands, set aside.
Heat oil in a large soup pot over medium heat. Add onions, mushrooms and garlic; sauté for 6-8 minutes or until golden.
Add sweet potatoes, carrots,celery and zucchini; stir in salt and pepper. Add water or vegetable stock. Bring to a boil; reduce heat. Simmer, partially covered, for 30-35 minutes, or until vegetables are tender.
Add chopped basil. Simmer until heated through; adjust seasonings.
Ladle soup into bowls and add a portion of spaghetti squash strands.