Paleo Spaghetti Squash Soup with Apples

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paleo spaghetti squash soup recipe
Spaghetti squash is popular in Paleo as a grain-free alternative to pasta. The squash naturally forms strands that look like spaghetti.

However, I wanted to do something different with my spaghetti squash, and so I decided to make a nice warming soup with apples and fall spices.

Paleo Spaghetti Squash Soup with Apples


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1-2 cups

Paleo Spaghetti Squash Soup with Apples


  • 1 spaghetti squash
  • 1 apple, cored and peeled and cut into chunks
  • 16oz chicken stock
  • 2 teaspoons cinnamon
  • dash of nutmeg
  • dash of cloves
  • salt to taste


  1. Pour the chicken stock into a large pot on high heat.
  2. Cut the spaghetti squash into chunks (removing the outer skin and the seeds).
  3. Place the apple chunks and the spaghetti squash chunks into the pot, and cook until the squash is very tender.
  4. Use an immersion blender to puree the squash and apple. (If you don't have an immersion blender, then just remove the squash and apple pieces and puree in a blender or food processor and then pour back into the pot.)
  5. Mix in the cinnamon, nutmeg, cloves, and salt to taste.

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{ 1 comment… add one }

  • Carolyn February 3, 2014, 9:33 am

    I used spaghetti squash in chicken vegetable soup, but I think I like your idea better. We love soups in the winter and having a pureed soup is even better. I have spaghetti squash already baked in the fridge that I can use in the soup and follow your recipe. I have no doubt with the flavor of those seasonings, the soup will be amazing! Thanks for sharing.


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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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