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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

To begin 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. Make ready 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. Take 1 tsp ground ginger
  8. Prepare 10-12 sage leaves
  9. Get 400 ml veggie / vegan stock
  10. Take 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. Make ready some grated vegan cheese or parmesan
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 😋

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