How to Prepare Homemade Roast squash and sage soup - vegan

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. When it comes to creamy soups, I'm all about super simple recipes with few ingredients. Roast up a winter squash or sweet potatoes, saute up an onion and. Place a large saucepan over a low heat & add a touch of oil.

Roast squash and sage soup - vegan is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Roast squash and sage soup - vegan is something that I have loved my whole life.

To begin 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 can achieve that.

The ingredients needed to make Roast squash and sage soup - vegan:

1. Get 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. Get 1 stick celery, chopped
6. Take 2 cloves garlic, peeled and crushed
7. Prepare 1 tsp ground ginger
8. Make ready 10-12 sage leaves
9. Make ready 400 ml veggie / vegan stock
10. Make ready 50 g (2 small servings) cooked grain eg giant couscous or freekeh
11. Get To garnish:
12. Prepare Pumpkin seeds - toasted if you like
13. Make ready some grated vegan cheese or parmesan

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. Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. My all-time favorite Butternut Squash Soup recipe!

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 😋

Garlic, sage, salt, black pepper, cayenne, cinnamon and nutmeg: My favorite seasoning combo. My all-time favorite Butternut Squash Soup recipe! It's super-easy to make, naturally gluten-free and vegan, and SO incredibly. 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 is going to wrap this up for this exceptional 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 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 family, colleague and friends. Thanks again for reading. Go on get cooking!