Roasted Summer Squash Soup
Roasted Summer Squash Soup

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, roasted summer squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

I only made a few changes. I added two crushed garlic cloves and sauteed it with the onion. Heat the oil in a large saucepan or stockpot, add zucchini and onion.

Roasted Summer Squash Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Roasted Summer Squash Soup is something that I’ve loved my entire life.

To begin with this 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 2 T olive oil
  3. Get 2-3 c or more vegetable broth
  4. Take 1 T gochujang
  5. Make ready to taste Salt
  6. Get Smoked paprika or tobasco sauce for garnish

Increase heat to medium-high and add stock. In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Transfer squash mixture to a food processor bowl; puree until smooth.

Steps 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.

In a large saucepan, heat oil over medium heat. Some butternut squash soup recipes can be overly-sweet or too thick and creamy. Instead, this naturally sweet dish gets its rich flavor from the toasty, caramelized, roasted butternut squash. Add a few more simple ingredients like onion and garlic for a savory, nourishing, and incredibly light-but-satisfying bowl of autumn comfort food!. However, summer squash is the handiest for summer soup-making, which we will be working with for today's recipes of summer squash soup.

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