paleo, grain-free, chicken “noodle” soup

I love making soup in the winter time. If you haven’t noticed, I use a lot of winter squashes since they’re seasonal and locally produced. Today I’m making the paleo chicken “noodle” soup out of spaghetti squash, veggies and chicken stock.
This winter squash soup includes the following ingredients:
•roasted spaghetti squash
•chicken stock
•chopped carrots
•salt, pepper, to taste

First I roasted the spaghetti squash at 425° Fahrenheit for 30 minutes.

Meanwhile, I started the soup stock sweating onions and leeks in lard, adding the veggies and chicken stock.

I then let it simmer until the spaghetti squash was cool enough to fork out the “noodles” and to add them to the soup.



So good!
My husband likes to pair this with a gluten free cracker such as this…


What are your favorite winter recipes?

Be well!