Steps to Prepare Ultimate Roasted Summer Squash Soup
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Prepare Quick Roasted Summer Squash Soup. One of my favorites food recipes. This time, I'm gonna make it a 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 first prepare a few ingredients. You can have Roasted Summer Squash Soup using 6 ingredients and 5 steps. Here is how you can achieve that.
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 Make ready to make Roasted Summer Squash Soup:
- ~2 lbs of summer squash, any variety
- 2 T olive oil
- 2-3 c or more vegetable broth
- 1 T gochujang
- to taste Salt
- 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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