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

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Roast squash and sage soup - vegan is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Roast squash and sage soup - vegan is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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. Take 2 tbsp olive oil
  2. Get 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Get 1 stick celery, chopped
  6. Make ready 2 cloves garlic, peeled and crushed
  7. Get 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Make ready 400 ml veggie / vegan stock
  10. Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Take To garnish:
  12. Take Pumpkin seeds - toasted if you like
  13. Prepare 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 with this special food roast squash and sage soup - vegan recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!