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Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.
For the most part, people have been conditioned to believe that "comfort" foods are terrible for the body and need to be avoided. Often, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods can be very healthy and good for you. There are several foods that basically can improve your moods when you consume them. When you feel a little down and are needing an emotional boost, test out a few of these.
If you want to battle depression, try eating some cold water fish. Salmon, herring, tuna, mackerel, trout, etcetera, they're all high in omega-3 fatty acids and DHA. Omega-3 fatty acids and DHA are two things that raise the quality and the function of your brain's grey matter. It's the truth: consuming tuna fish sandwiches can actually help you battle your depression.
You can see, you don't have to turn to junk food or foods that are terrible for you just so to 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 do it.
The ingredients needed to make Roasted Summer Squash Soup:
- Prepare of ~2 lbs of summer squash, any variety.
- Get 2 T of olive oil.
- You need 2-3 c of or more vegetable broth.
- Prepare 1 T of gochujang.
- Provide to taste of Salt.
- Prepare of Smoked paprika or tobasco sauce for garnish.
Instructions to make Roasted Summer Squash Soup:
- Preheat oven to 375. Roughly chop summer squash into equal slices-- around an inch square, but they don't need to be exact..
- Toss with olive oil and spread out in a single layer in a roasting pan. Bake in oven for 45 minutes-- no stirring necessary..
- 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..
- 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..
- 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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