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Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is now a lot more popular than it used to be and rightfully so. The overall economy is affected by the number of people who suffer from diseases such as hypertension, which is directly related to poor eating habits. No matter where you look, people are encouraging you to live a more healthy way of living but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some simple changes that can start to make a difference to our everyday eating habits.

The first change to make is to pay more attention to what you purchase when you go to the grocery because it is likely that you tend to pick up many of the things without thinking. As an example, in all likelihood you have never checked the box of your favorite cereal to find out its sugar content. A good healthy alternative can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy every day. If this is not to your liking on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one small change to your diet has been achieved.

To sum up, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

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

The ingredients needed to cook Roasted Summer Squash Soup:

1. Prepare ~2 lbs of summer squash, any variety
2. Prepare olive oil
3. Get or more vegetable broth
4. Use gochujang
5. Provide Salt
6. Get Smoked paprika or tobasco sauce for garnish

Steps 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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