Step 1

Heat a few tablespoons of olive oil (or other cooking oil of your choice) in a large pot over medium-high heat; once hot, add the onion, garlic, carrots, celery, salt and pepper.

Step 2

Cook until slightly softened and fragrant, then add the fresh thyme, dried Italian seasoning and ground turmeric and stir well; continue cooking for a minute or two, to develop the flavors.

Step 3

Add the vegetable broth, bring to a boil, then reduce the heat to a simmer and cook gently until the carrots are tender, about 8 to 10 minutes.

Step 4

Next, throw in the spinach and edamame, stir until the spinach is completely wilted, and then delicately stir in the baked spaghetti squash.

Step 5

Kill the heat and allow your soup to sit for about 5 minutes or until the squash is heated through, then serve.