Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted summer squash soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Summer Squash Soup is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Roasted Summer Squash Soup is something that I’ve loved my whole 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 particular recipe, we have to first 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. Get ~2 lbs of summer squash, any variety
2. Prepare 2 T olive oil
3. Get 2-3 c or more vegetable broth
4. Get 1 T gochujang
5. Prepare to taste Salt
6. Take Smoked paprika or tobasco sauce for garnish

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. Summer Squash Soup is a creamy vegan soup with the warm flavor of curry and freshness of basil. Make this Creamy Summer Squash Soup!

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.

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. An easy summer side, this roasted summer squash and zucchini recipe is healthy, easy and so flavorful. What to Serve With Roasted Summer Squash and Zucchini. This is the perfect side dish to serve with a protein of your choice, as it's pretty versatile and pairs well with. Summer Squash Salad with Radishes, Manchego Cheese and Lemon.

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