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

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, roast squash and sage soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. The addition of apple and sage strikes the perfect balance between sweet and savory. Enjoy your butternut squash soup now, and save some for future quick-and-easy meals.

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

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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. Prepare 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Take 1 onion, peeled and chopped
  5. Make ready 1 stick celery, chopped
  6. Take 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. Make ready 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Prepare To garnish:
  12. Prepare Pumpkin seeds - toasted if you like
  13. Take some grated vegan cheese or parmesan

We roasted the butternut with some chopped carrot in some olive oil and spices. Carrot is a great addition to a vegan butternut squash soup because it adds. I'm super excited to show you how to make my favourite Roasted Butternut Squash Soup. It's definitely one of my winter staples.

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 😋

This soup is full of rich. How to Make Vegan Butternut Squash Linguine. Bon Appetit's recipe called for pancetta and Serve with salad or roasted vegetables to further lighten up the meal. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl.

So that’s going to wrap this up for this special food roast squash and sage soup - vegan recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!