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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 Nutritious Power Goodies.

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There are lots of healthy treats you can choose that do not involve a lot of preparation or searching. Determining to live a healthy lifestyle can be as easy as you want it to be.

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

The ingredients needed to prepare Roasted Summer Squash Soup:
  1. Use ~2 lbs of summer squash, any variety
  2. Provide 2 T olive oil
  3. Use 2-3 c or more vegetable broth
  4. You need 1 T gochujang
  5. Take to taste Salt
  6. Prepare Smoked paprika or tobasco sauce for garnish
Instructions 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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