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

Hello everybody, it’s Brad, welcome to our recipe page. 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 little bit unique. This is gonna smell and look delicious.

Place a large saucepan over a low heat & add a touch of oil. Before serving sauté a few sage leaves & reserved squash seeds until. 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.

Roast squash and sage soup - vegan is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Roast squash and sage soup - vegan is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Make ready 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. Take 1 stick celery, chopped
  6. Get 2 cloves garlic, peeled and crushed
  7. Take 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. Prepare To garnish:
  12. Make ready Pumpkin seeds - toasted if you like
  13. Prepare some grated vegan cheese or parmesan

It's vibrant and colorful and richly flavored. Now add in the roasted butternut squash and toss it with the onions and spices. Add vegetable stock and a little soy sauce and bring to a simmer. 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 😋

Add vegetable stock and a little soy sauce and bring to a simmer. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. Roasting the butternut squash and other veggies is a very important part of this recipe.

So that’s going to wrap this up with this special food roast squash and sage soup - vegan recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!