Recipe of Speedy Roasted Summer Squash Soup Easy

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Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

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We hope you got insight from reading it, now let's go back to roasted summer squash soup recipe. To make roasted summer squash soup you only need 6 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Roasted Summer Squash Soup:

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

Steps 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..

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