Easiest Way to Make Appetizing Roasted Summer Squash Soup

Roasted Summer Squash Soup. I'm a big advocate that soup really doesn't need a recipe because you can practically throw anything in a pot, puree it, and come out with something delicious. Never think of making soup with it before though. This healthy roasted squash is a delicious way to get more veggies in your day!

Fortunately for you, it could not be easier. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that. You can cook Roasted Summer Squash Soup using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted Summer Squash Soup

1. It's of ~2 lbs of summer squash, any variety.
2. You need 2 T of olive oil.
3. Prepare 2-3 c of or more vegetable broth.
4. You need 1 T of gochujang.
5. Prepare to taste of Salt.
6. Prepare of Smoked paprika or tobasco sauce for garnish.

Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. Make sure the squash is stable on your. Roasted Summer Squash with Garlic and Parmesan was one of the first zucchini recipes on Kalyn's Kitchen, and when we updated the photos.

Roasted Summer Squash Soup step by step

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..

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and This roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the. Is "summer soup" a total oxymoron? I mean those are all fine and dandy in my book.