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The ingredients needed to make Roasted Summer Squash Soup:
- Get ~2 lbs of summer squash, any variety
- Get 2 T olive oil
- Provide 2-3 c or more vegetable broth
- Take 1 T gochujang
- Prepare to taste Salt
- Get 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.
Roasting the butternut squash gives so much more depth of flavor! Roasting veggies is one of my favorite preparation methods, so it should come as no surprise that I opted for a roasted butternut squash soup over a more traditional. Place squash, cut side down, and garlic on the baking sheet. But I also realize that summer squash and zucchinis are running rampant and it's tough to think of creative ways to use them before you can give them all away or they start to go bad on your counter-top. So here's a quick, oven's-only-on-for-twenty-minutes soup that you'll appreciate having around.
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