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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Roast squash and sage soup - vegan is something which I have loved my whole life. They are fine and they look wonderful.

Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Roast squash and sage soup - vegan This is a mellow, warming soup.

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

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

The addition of apple and sage strikes the perfect balance between sweet and savory. Roast squash and sage soup - vegan. Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational.

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 😋

We roasted the butternut with some chopped carrot in some olive oil and spices. The addition of apple and sage strikes the perfect balance between sweet and savory. Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places. On a baking sheet or roasting pan, roast the butternut squash in the oven until it is tender to the fork - about an hour.

So that is going to wrap this up for this special food roast squash and sage soup - vegan recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!