Roast squash and sage soup - vegan

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, roast squash and sage soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roast squash and sage soup - vegan Alessandra. This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy. Here is how you achieve it.

Roast squash and sage soup - vegan is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Roast squash and sage soup - vegan is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have 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. Take 2 tbsp olive oil
  2. Make ready 500 g squash, peeled and cut into small chunks
  3. Take seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Prepare 1 stick celery, chopped
  6. Make ready 2 cloves garlic, peeled and crushed
  7. Get 1 tsp ground ginger
  8. Make ready 10-12 sage leaves
  9. Get 400 ml veggie / vegan stock
  10. Take 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Make ready To garnish:
  12. Prepare Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Roast up a winter squash or sweet potatoes, saute up an onion and garlic, blend it all up with some broth and/or coconut milk, a little cinnamon for some steaze, and when all's said in done you end up with a silky-smooth soup that was quite simple to prepare. This dairy-free velvety Roasted Butternut Squash and Sage Soup will keep you warm on a cold day. The hints of apple and sage turn it into a delectable soup that the whole family will love!

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 😋

This dairy-free velvety Roasted Butternut Squash and Sage Soup will keep you warm on a cold day. The hints of apple and sage turn it into a delectable soup that the whole family will love! IS THE BUTTERNUT SQUASH SOUP VEGAN? Yes, you can make this soup vegan just sub out the bone broth with vegetable broth. Add the roasted butternut squash to the pot of apples, onions, and sage.

So that’s going to wrap it up with this special 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 at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!