Roasted Summer Squash Soup
Roasted Summer Squash Soup

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, roasted summer squash soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Roasted Summer Squash Soup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Roasted Summer Squash Soup is something that I have loved my entire life.

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! Our garden has not been so successful this year.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Get ~2 lbs of summer squash, any variety
  2. Get olive oil
  3. Take or more vegetable broth
  4. Take gochujang
  5. Get Salt
  6. Take Smoked paprika or tobasco sauce for garnish

However, summer squash is the handiest for summer soup-making, which we will be working with for today's recipes of summer squash soup. Farmers in the United States provide several types of summer squash annually including zucchini, crookneck and straightneck varieties, as well as scallop squashes.. The end result is a warmly spiced, smooth, and slightly sweet bowl of soup that will warm you from the inside! Toss with olive oil and roast the squash in the oven (as directed), until tender.

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.

Pour the soup into a blender, filling the pitcher no more than halfway full. Add roasted squash and potatoes and pour over chicken broth. Remove from the oven and let cool to the touch. To a large soup pot, add half the butter, the onion, and celery over medium heat. Increase heat to medium-high and add stock.

So that’s going to wrap this up for this special food roasted summer squash soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!