Roasted Summer Squash Soup
Roasted Summer Squash Soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, roasted summer squash soup. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Summer Squash Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Roasted Summer Squash Soup is something that I’ve loved my entire life.

Roasted squash is a delicious way to get more veggies in your day! This summer squash recipe makes the perfect summer side dish! If you love roasted veggies, try this quartet of baby summer squash and mini zucchini plus Brussels sprouts and sweet onion.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted summer squash soup using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Summer Squash Soup:
  1. Prepare ~2 lbs of summer squash, any variety
  2. Take olive oil
  3. Take or more vegetable broth
  4. Prepare gochujang
  5. Make ready Salt
  6. Take Smoked paprika or tobasco sauce for garnish

I'm back this week with two amazing warming recipes! First off i'm sharing a gorgeous creamy roasted squash soup! Yellow, summer squash roasted with cinnamon then mixed with coconut milk and spices, topped with coconut and sunflower seeds. Move over butternut squash soup, yellow squash can make a tasty soup too.

Instructions to make Roasted Summer Squash Soup:
  1. Preheat oven to 375. Roughly chop summer squash into equal slices– around an inch square, but they don't need to be exact.
  2. Toss with olive oil and spread out in a single layer in a roasting pan. Bake in oven for 45 minutes– no stirring necessary.
  3. 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.
  4. 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.
  5. Divide into four large bowls or six smaller bowls. Top with smoked paprika.

Summer Squash Soup is a creamy vegan soup with the warm flavor of curry and freshness of basil. Make this Creamy Summer Squash Soup! Summer squash has always been a favorite of mine, but besides steaming it, using it in a sauté, or adding it to my Coconut Curry Chicken, I could. Soup Dairy Recipes Zucchini Recipes Squash Main Dish Winter Summer Pureeing Recipes Vegetarian. Summer Squash Salad with Radishes, Manchego Cheese and Lemon.

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