Roast squash and sage soup - vegan
Roast squash and sage soup - vegan

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Roast squash and sage soup - vegan is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Roast squash and sage soup - vegan is something that I’ve loved my whole life. They’re fine and they look fantastic.

This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. When it comes to creamy soups, I'm all about super simple recipes with few ingredients. Roast up a winter squash or sweet potatoes, saute up an onion and. Place a large saucepan over a low heat & add a touch of oil.

To begin with this particular recipe, we must prepare a few ingredients. You can have roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Prepare 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Take 1 onion, peeled and chopped
  5. Take 1 stick celery, chopped
  6. Prepare 2 cloves garlic, peeled and crushed
  7. Get 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Get 400 ml veggie / vegan stock
  10. Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Get To garnish:
  12. Make ready Pumpkin seeds - toasted if you like
  13. Prepare some grated vegan cheese or parmesan

It's vibrant and colorful and richly flavored. When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. My all-time favorite Butternut Squash Soup recipe!

Instructions to make Roast squash and sage soup - vegan:
  1. Preheat oven to 200C.
  2. In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 - 30 mins.
  3. Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent.
  4. Add the garlic and ginger. Cook for 2 mins.
  5. Chop 5 or 6 of the sage leaves and add those too.
  6. Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky.
  7. Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt.
  8. Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋

Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. My all-time favorite Butternut Squash Soup recipe! It's super-easy to make, naturally gluten-free and vegan, and SO incredibly. Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven.

So that’s going to wrap it up with this exceptional food roast squash and sage soup - vegan recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!