Recipe: Yummy Roasted Summer Squash Soup

A general food and cooking blog. I like to experiment and try all different types of cuisine and I have a passion for food photography and styling.

Roasted Summer Squash Soup. I'm a big advocate that soup really doesn't need a recipe because you can practically throw anything in a pot, puree it, and come out with something delicious. Never think of making soup with it before though. My favorite butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.

Roasted Summer Squash Soup This healthy roasted squash is a delicious way to get more veggies in your day! It's the perfect summer side dish! If you love roasted veggies, try this quartet of baby summer squash and mini zucchini plus Brussels sprouts and sweet onion. You can have Roasted Summer Squash Soup using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Summer Squash Soup

  1. It's of ~2 lbs of summer squash, any variety.
  2. It's 2 T of olive oil.
  3. You need 2-3 c of or more vegetable broth.
  4. Prepare 1 T of gochujang.
  5. You need to taste of Salt.
  6. Prepare of Smoked paprika or tobasco sauce for garnish.

Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. Make sure the squash is stable on your. Making soup from butternut squash is one of our go-to moves during the fall.

Roasted Summer Squash Soup instructions

  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..

Fortunately for you, it could not be easier. This soup will work without them! You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and This roasted butternut squash soup is flavorful and easy to make.