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Roasted Summer Squash Soup
Roasted Summer Squash Soup

Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Many of us believe that comfort foods are not good for us and that we ought to avoid them. At times, if the comfort food is a sugary food or another junk food, this is very true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to eat them. There are a number of foods that, when you consume them, can boost your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.

Your mood could actually be helped by green tea. You were just waiting to read that here, weren’t you? Green tea is rich in an amino acid referred to as L-theanine. Research has proved that this amino acid promotes the production of brain waves. This will improve your brain’s concentration while also calming the rest of your body. You knew green tea could help you become better. Now you are aware that it helps you to elevate your moods too!

So you see, you don’t need to stuff your face with junk food when you want to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to roasted summer squash soup recipe. You can cook roasted summer squash soup using 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Roasted Summer Squash Soup:
  1. Take ~2 lbs of summer squash, any variety
  2. Provide 2 T olive oil
  3. Use 2-3 c or more vegetable broth
  4. Provide 1 T gochujang
  5. Take to taste Salt
  6. Use 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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