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We hope you got insight from reading it, now let’s go back to roasted summer squash soup recipe. To cook roasted summer squash soup you only need 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Roasted Summer Squash Soup:
- Provide ~2 lbs of summer squash, any variety
- Get 2 T olive oil
- Get 2-3 c or more vegetable broth
- Provide 1 T gochujang
- Use to taste Salt
- Provide Smoked paprika or tobasco sauce for garnish
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.
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