Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, roasted summer squash soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Summer Squash Soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Roasted Summer Squash Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 get started with this recipe, we have to first prepare a few components. 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:
- Get ~2 lbs of summer squash, any variety
- Take 2 T olive oil
- Make ready 2-3 c or more vegetable broth
- Prepare 1 T gochujang
- Make ready to taste Salt
- Prepare Smoked paprika or tobasco sauce for garnish
Creamy, silky smooth, and loaded with the flavors of summer. This soup is a great way to use up an abundance of summer squash. Our summer squash soup can be served warm or chilled plus it is gluten-free and vegan. Transfer squash mixture to a food processor bowl; puree until smooth.
Steps 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.
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. Add roasted squash and potatoes and pour over chicken broth.
So that’s going to wrap this up with this exceptional food roasted summer squash soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
