Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, roasted summer squash soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Summer Squash Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Roasted Summer Squash Soup is something that I have 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 must 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:

1. Prepare ~2 lbs of summer squash, any variety
2. Make ready 2 T olive oil
3. Get 2-3 c or more vegetable broth
4. Prepare 1 T gochujang
5. Take to taste Salt
6. Take 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 is going to wrap it up for this exceptional food roasted summer squash soup recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!