Step-by-Step Guide to Make Speedy Roasted Summer Squash Soup

Roasted Summer Squash Soup. Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

Use a blender or immersion blender to puree the soup until very smooth, then reduce heat to low. Directions Heat the oil in a large saucepan or stockpot, add zucchini and onion. Then add stock, bring to a boil,.

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, roasted summer squash soup. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Roasted Summer Squash Soup is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. They're nice and they look wonderful. Roasted Summer Squash Soup is something which I've loved my entire life.

Combine soup, basil, salt, and pepper into a blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until desired consistency is reached.

To get started with this recipe, we must prepare a few components. You can cook roasted summer squash soup using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Summer Squash Soup:

1. {Prepare of ~2 lbs of summer squash, any variety.
2. {Prepare 2 T of olive oil.
3. {Make ready 2-3 c of or more vegetable broth.
4. {Take 1 T of gochujang.
5. {Take to taste of Salt.
6. {Take of Smoked paprika or tobasco sauce for garnish.

In a large saucepan, saute squash and onions in butter until tender. Stir in the broth, salt and pepper; bring to a boil. Season generously with salt, pepper, and thyme. Add roasted squash and potatoes and pour over chicken broth.

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..

With spoon, scrape out seeds and fibers from cavity. Toss with olive oil and roast the squash in the oven (as directed), until tender. If you don't care for a spicy soup, omit the cayenne pepper. Transfer squash mixture to a food processor bowl; puree until smooth. However, summer squash is the handiest for summer soup-making, which we will be working with for today's recipes of summer squash soup.

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