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Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Goodies that offer You Energy.

Eating healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our consumption of nutritious foods and reduce our consumption of junk foods. A salad tends to make us feel better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between snacks. Finding snacks that will help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

Healthy foods made from whole grains are excellent for a fast snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick snacks to eat on the go. Whole grains are usually better than processed grains found in white bread.

You will find lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy way of life can be as easy as you want it to be.

We hope you got benefit from reading it, now let’s go back to roasted summer squash soup recipe. To make roasted summer squash soup you need 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Roasted Summer Squash Soup:

1. Take ~2 lbs of summer squash, any variety
2. You need 2 T olive oil
3. Prepare 2-3 c or more vegetable broth
4. You need 1 T gochujang
5. Prepare to taste Salt
6. Use 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.

Roasting the butternut squash gives so much more depth of flavor! Roasting veggies is one of my favorite preparation methods, so it should come as no surprise that I opted for a roasted butternut squash soup over a more traditional. Place squash, cut side down, and garlic on the baking sheet. But I also realize that summer squash and zucchinis are running rampant and it's tough to think of creative ways to use them before you can give them all away or they start to go bad on your counter-top. So here's a quick, oven's-only-on-for-twenty-minutes soup that you'll appreciate having around.

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