Roasted Summer Squash Soup

Roasted Summer Squash Soup

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Roasted Summer Squash Soup

By: Jessica McGuffey via

Ingredients of Roasted Summer Squash Soup:

  • ~2 lbs of summer squash, any variety
  • 2 T olive oil
  • 2-3 c or more vegetable broth
  • 1 T gochujang
  • to taste Salt
  • Smoked paprika or tobasco sauce for garnish

Method for "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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