Without Fail Serving Recipe Roasted Summer Squash Soup Delicious

Fast cuisine ultimate Roasted Summer Squash Soup easy, bouncy, practical.

6 ingredients, 5 steps, cooking Roasted Summer Squash Soup

How are you mother, at this time you get present recipe Roasted Summer Squash Soup with 6 ingredients and 5 steps. Next this is how to cook, please read carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 5 stages of easy cooking Roasted Summer Squash Soup.

Ingredients for Roasted Summer Squash Soup

1. You need : ~2 lbs of summer squash, any variety.
2. You need : olive oil.
3. You need : or more vegetable broth.
4. It’s : gochujang.
5. Prepare : Salt.
6. It’s : Smoked paprika or tobasco sauce for garnish.

If all raw materials Roasted Summer Squash Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking 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.
   
6. Finish and Enjoy.

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