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

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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

This vegan butternut squash soup is simply the best. 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.

To get started with this recipe, we must first prepare a few components. You can cook roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Make ready 2 tbsp olive oil
  2. Take 500 g squash, peeled and cut into small chunks
  3. Make ready seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Prepare 1 stick celery, chopped
  6. Make ready 2 cloves garlic, peeled and crushed
  7. Make ready 1 tsp ground ginger
  8. Make ready 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. Prepare To garnish:
  12. Make ready Pumpkin seeds - toasted if you like
  13. Take some grated vegan cheese or parmesan

Roast up a winter squash or sweet potatoes, saute up an onion and. Home economist Jo Pratt whips up a roast squash and sage soup with the Cole & Mason Precision Beech Capstan Salt and Pepper Mill set. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! Roasted acorn squash and earthy sage sing in this delightful winter soup.

Steps 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 😋

Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. Sweet, smoky and spicy roasted acorn squash soup. Very easy vegan, gluten-free, and paleo recipe made with simple ingredients. Smoky and Spicy Roasted Acorn Squash Soup. This vegan soup is so easy to make.

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 confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!