Roasted Summer Squash Soup

Is there such a thing as deliciousness in a bowl??

We think so. And it is called Roasted Summer Squash Soup. 

If you've been following our blog, you know we have talked a ton about nutrition, soup and the nutritious ingredients in our soups. None of that talk today.  

We are switching gears a little bit to tell you something that MOST dietitians feel passionately about.

Roasting. 

No, not roasting as in getting too hot in the sun or yelling at people to eat healthier.  Roasting as in cooking vegetables in an oven without liquid. YUM! 

Roasting vegetables is ridiculously easy and crazy delicious. Almost any vegetable can be roasted. Here's some of our favorites: 

• Parsnips
• Carrots 
• Potatoes
• Onions
• Whole green beans
• Turnips
• Rutabagas
• Winter Squash
• Summer squash
• Bell peppers
• Asparagus
• Eggplant
• Broccoli
• Cauliflower
• Beets   

Much like the "Pirate's Code," roasting vegetables is more like following "guidelines" than actual rules. 

How to Roast Vegetables: 

1. Cut vegetables into 1-2" pieces.
2. Oil a large roasting pan.
3. Add vegetables in a single layer. 
4. Drizzle with olive oil. 
5. Add flavorings (like pepper, salt, fresh or dried herbs)
6. Toss to coat. 
7. Roast at 400 degrees for 10-50 minutes or until tender and golden brown, turning every 10-15 minutes.
8. Adjust seasonings and serve immediately. 

Our much-loved roasting tangent actually does relate to the soup we talked about above. In the ROASTED Summer squash Soup, it is the act of roasting the summer squash that makes it deliciousness in a bowl. 

Roasted Summer Squash Soup

Ingredients:
1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, divided
2 medium summer squash, chopped
3/4 tsp thyme
3/4 tsp dried oregano
3/4 c vegetable broth
1/4 tsp salt
2 cups frozen corn, thawed
Fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F. Coat the summer squash and two garlic cloves in a little bit of olive oil. Roast for 10-15 minutes until it begins to brown. Remove from oven.
2. Heat oil in large saucepan over medium heat. Add onion and remaining garlic clove to oil and cook for about 1 minute. Add roasted squash and dried herbs and cook for another two minutes. 
3. Add broth and salt; bring to a boil. Reduce heat to a simmer and cook until squash is very soft, about 5 minutes. Transfer to a blender and puree to desired consistency. Return the pan to the pot and stir in corn. Bring to a simmer over medium heat and cook, stirring occasionally until corn is tender, about 4-5 minutes.
4. Serve with lemon juice and feta cheese

Nutritional Information (8 oz. serving): 111 calories, 5 g protein, 6 g fat, 2 g fiber