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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 Information on How to Elevate Your Mood with Food.

For the most part, people have been taught to believe that “comfort” foods are terrible for the body and have to be avoided. Often, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods may be very healthy and good for you. There are a number of foods that basically can boost your moods when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Build a trail mix out of seeds and/or nuts. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because seeds and nuts have a lot of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical substance that tells the brain how to feel at any given time. The more of it you have, the more pleasant you are going to feel. Nuts, on top of elevating your mood, can be a super protein source.

So you see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these instead!

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

The ingredients needed to prepare Roasted Summer Squash Soup:
  1. Provide ~2 lbs of summer squash, any variety
  2. Get olive oil
  3. Provide or more vegetable broth
  4. Provide gochujang
  5. Take 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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