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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special 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 is gonna smell and look delicious.

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. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist.

Roast squash and sage soup - vegan is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Roast squash and sage soup - vegan is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first 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. Prepare 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. Prepare 1 stick celery, chopped
  6. Make ready 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. Make ready 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Take To garnish:
  12. Get Pumpkin seeds - toasted if you like
  13. Make ready 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 acorn squash and earthy sage sing in this delightful winter soup. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

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 😋

Roasted acorn squash and earthy sage sing in this delightful winter soup. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven.

So that’s going to wrap it up for this special food roast squash and sage soup - vegan recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s 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. Thanks again for reading. Go on get cooking!