Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted summer squash soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roasted Summer Squash Soup is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look fantastic. Roasted Summer Squash Soup is something that I’ve loved my entire life.

This roasted squash is obviously one of your favorite summer squash recipes. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor.

To get started with this recipe, we have to prepare a few ingredients. You can have roasted summer squash soup using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Summer Squash Soup:

1. Take ~2 lbs of summer squash, any variety
2. Take 2 T olive oil
3. Get 2-3 c or more vegetable broth
4. Get 1 T gochujang
5. Prepare to taste Salt
6. Get Smoked paprika or tobasco sauce for garnish

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. 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.

A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well. Roasting the squash really brings a wonderful flavour to this soup. It also means you don't have to peel or cut the butternut squash into chunks, and if you've ever done that. Butternut squash soup is a classic fall and winter soup recipe.

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