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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites. 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 current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Roast squash and sage soup - vegan is something which I have loved my whole life. They’re fine and they look fantastic.

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

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. Get seasoning
  4. Take 1 onion, peeled and chopped
  5. Make ready 1 stick celery, chopped
  6. Get 2 cloves garlic, peeled and crushed
  7. Make ready 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. Take To garnish:
  12. Make ready Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

Creamy and herbal this vegan butternut squash soup with sage is fragrant, thick, and full of a rich intermingling of spices. Perfect for a cold winter day this hearty soup will warm you from the inside out. Many times when I create a recipe it's for my kids, or husband, but this one was for me. I love a good butternut squash 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 😋

Many times when I create a recipe it's for my kids, or husband, but this one was for me. I love a good butternut squash soup. Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Melt the oil and butter in a large saucepan or flameproof casserole.

So that’s going to wrap it up for this special food roast squash and sage soup - vegan recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember 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!