Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roasted summer squash soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Roasted Summer Squash Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Roasted Summer Squash Soup is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook roasted summer squash soup using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Summer Squash Soup:
- Get ~2 lbs of summer squash, any variety
- Make ready olive oil
- Take or more vegetable broth
- Get gochujang
- Get Salt
- Get Smoked paprika or tobasco sauce for garnish
Instructions to make Roasted Summer Squash Soup:
- Preheat oven to 375. Roughly chop summer squash into equal slices– around an inch square, but they don't need to be exact.
- Toss with olive oil and spread out in a single layer in a roasting pan. Bake in oven for 45 minutes– no stirring necessary.
- Put roasted squash in a soup pot and add vegetable broth until it just covers the squash. Add gochujang. Bring to a boil and then immediately turn down to a simmer. Simmer uncovered for 30 minutes.
- Use a food processor or immersion blender and blend up soup. Return to pot and continue to simmer another 15 minutes or so. Taste and add salt as needed.
- Divide into four large bowls or six smaller bowls. Top with smoked paprika.
So that’s going to wrap it up with this special food roasted summer squash soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
