Recipe of Quick Roasted Summer Squash Soup

Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Make Super Quick Homemade Roasted Summer Squash Soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Roasted Summer Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Summer Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Roasted Summer Squash Soup is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Roasted Summer Squash Soup using 6 ingredients and 5 steps. Here is how you cook it.

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.

Ingredients and spices that need to be Prepare to make Roasted Summer Squash Soup:

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

Steps to make 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.

While that is in no way the end all be all guide to cooking quick and easy lunches it's excellent food for thought. The expectation is that will get your creative juices flowing so that you are able to prepare excellent lunches for the own family without needing to accomplish too horribly much heavy cooking in the process.

So that's going to wrap it up for this special food How to Prepare Super Quick Homemade Roasted Summer Squash Soup. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in 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!