When I was little I would eat Spaghetti-Os as often as my parents would let me. I could eat them for lunch and dinner, it didn’t really matter what time it was I loved Spaghetti-Os. I remember the orange stain it would leave in my school thermos, because I would eat them so much it would never come clean.
Of course, this was long before everyone started to become conscious of the ingredients in their foods and what they fed their kids. My mom still questions my almost all organic purchases and whole food ingredients when I make meals for the kids these days. She could be right because I would eat this stuff as much as I could and it didn’t seem to harm me? ... or did it? :/
While shopping at our favorite local market that just happens to be Italian, I came across the Anellini pasta and immediately knew what I wanted to make with them…well, two things; first the Spaghetti O’s and secondly I was going to make a chicken broth soup with these bad boys.
Did you know that these wonderful little circles of yumminess were first introduced back in 1965? And they were marketed to parents as “less messy” than spaghetti. More than 150 million cans of SpaghettiOs are sold each year! Just a quick glance at the ingredient list and it makes you wonder how this is called “food”.
The great thing is that not only is this recipe easy to whip together but its made with items you have on hand in the pantry!
I hope you enjoy!
| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
Servings
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- 2 TBSP Vegetable Oil
- 2 Medium Yellow Onions, Roughly Chopped
- 3 Cloves Garlic, Roughly Chopped
- 2 TBSP Grated Ginger from about a 2-inch piece
- 2 1/2 lbs Cubed Butternut Squash You can buy pre-cut if you would rather not peel, seed and cube
- 3 Large Carrots, cut into 1/2 inch pieces
- 6 Cups Chicken Broth
- 1 1/2 TBSP Fish Sauce
- 3 TBSP Sugar I use raw sugar but any works
- 3 TBSP Thai Red Curry Paste Sold in the Asian section of your local market
- 1 14oz Can of Unsweetened Coconut Milk Try to avoid low fat, it's not as creamy
- 1/2 Lime Juiced Save the other half for slices to serve with the soup
- 1/4 TSP Salt
- Sriracha Sauce for Drizzling
- Chopped Scallions for topping soup
- Chopped Cilantro for topping soup
Ingredients
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- Heat the oi lin a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Don't brown the mixture, reduce your heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, pureé the soup until silky smooth. (Alternatively, cool the soup slightly, then pureé in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape. Next stir in the coconut milk, lime juice, and salt. Bring everything to a simmer, then taste and adjust the seasonings.
- Serve soup into bowls and drizzle with Sriracha and garnish with the scallions and cilantro.