Hello friends! Who is feeling the chills this weekend? I know I am, which then led to the obvious “what it’s in my pantry, I need soup!” 

Ingredients🌱- 1 medium sized spaghetti squash 

⁃ 1 white or yellow onion 

⁃ 2 cups carrots diced 

⁃ 4 garlic cloves diced

⁃ 1/2 jalapeño diced

⁃ 4 bay leaves 

⁃ 1 tablespoon of sesame seeds

⁃ 1 teaspoon cumin seeds 

⁃ 2 teaspoons turmeric 

⁃ 1 teaspoon nutmeg 

⁃ 1 teaspoon paprika 

⁃ 4 cups vegetable or chicken broth 

⁃ 1 cup water

⁃ 1 tablespoon chicken bouillon 

⁃ 3 tablespoons olive oil or ghee if you have it 

⁃ 2 cups of spinach 

⁃ 2 stems of rosemary 

How to: Cook the squash separately before making the soup. Cut the squash, clean out the seeds. Drizzle with olive oil, pepper and salt. Bake at 375 for 60-70 minutes. Add 1/2 cup of water on the baking sheet so the squash doesn’t burn. Once it’s done, use two forks to scoop out all the squash. 

In a pot, heat up the olive oil or ghee. Add in cumin seeds, sesame seeds, garlic, bay leaves, onions, jalapeños and carrots. Add your spaghetti squash. Cook for about 8 minutes on medium low heat or until the veggies soften. 

Add your broth, paprika, turmeric, nutmeg and stirr. Add the water and chicken bouillon. Add your rosemary. Bring to a boil. And add your spinach. Stir, cover with a lid and simmer on medium low heat for about 15-20 minutes. Enjoy!