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Before you jump to Roasted Summer Squash Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, generally in the kitchen.
Even though it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. Maybe the realization that an oven uses 75% more energy will stimulate you to use the microwave more. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You might believe that you save energy by washing your dishes by hand, however that is not true. You get the highest energy savings by totally loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes besides heat drying them, you can increase the amount of money you save.
From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, after all. It’s about being functional, most of the time.
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 cook it.
The ingredients needed to make Roasted Summer Squash Soup:
- You need ~2 lbs of summer squash, any variety
- Get 2 T olive oil
- Take 2-3 c or more vegetable broth
- You need 1 T gochujang
- Get to taste Salt
- You need 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.
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