Spicy Spaghetti Squash Soup

 The second soup of the season! Be aware that this soup can be modified entirely to suit your spicy needs. Add more or less of the things with an asterisks next to it. 

Spicy Spaghetti Squash Soup

 Ingredients:

• 4 Jalapeño Peppers
• 2 Tablespoons Red Pepper Flakes
• 2 Tablespoons Dried Minced Garlic
• 1 Teaspoon Cayenne
• Soup Stock of your choice
• 1 spaghetti squash
• Coconut oil
• Honey

1. Cut spaghetti squash in half. Then Bake at 350* for 1 ½ hours with coconut oil and honey drizzled on top of each half. Put squash on the side for later use.
2. When making your veggie stock, add the peppers to when you’re browning your vegetables. Follow the vegetable stock recipe the same until your adding your spices and add the red pepper flakes, cayenne, and garlic here.
3. Add baked spaghetti squash and puree with stock using a food processor or emulsifier.
4. Add Salt and Pepper to taste.
5. Top with Parmesan cheese and enjoy!

Serves 8-10. Freezes very well.