Roasted Summer Squash Soup

Name: Roasted Summer Squash Soup
Yield: 4-6 servings
Cuisine: American
Ingredients: ~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

Jessica McGuffey @cook_13806558

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.

Jessica McGuffey @cook_13806558

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Ingredients

4-6 servings

~2 lbs of summer squash, any variety
2 Tolive oil
2-3 cor more vegetable broth
1 Tgochujang
to tasteSalt
Smoked paprika or tobasco sauce for garnish

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Steps

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.