Comment Cuisiner Roasted Summer Squash Soup Kostlich

Roasted Summer Squash Soup - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Roasted Summer Squash Soup! A quick and easy dinner that is ready in under 35 minutes! Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. (Kabocha squash is thick and meaty and can be a challenge to cut. Make sure the squash is stable on your. Sliced spears of summer squash bake until browned with olive oil and garlic for the easiest side dish ever. Roasted squash is a delicious way to get more veggies in your day! This summer squash recipe makes the perfect summer side dish!

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and This roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the.

You can cook Roasted Summer Squash Soup with 6 Ingredients and 5 steps. See the following guide!

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

Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is totally.

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..

Summer Squash Soup. "With its delicate taste, the creamy concoction makes an easy but elegant first course for a company dinner," Sandi Pichon of Slidell, Louisiana notes. Yellow, summer squash roasted with cinnamon then mixed with coconut milk and spices, topped with coconut and sunflower seeds. Squash and Corn Chowder - The perfect summer soup! It's rich and creamy and extra delicious when finished with bacon and cheddar. I'm back this week with two amazing warming recipes!