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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, roast squash and sage soup - vegan. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Roast squash and sage soup - vegan is something which I have loved my entire life.

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.

To get started with this recipe, we have to 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 it.

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Take 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Make ready 1 onion, peeled and chopped
  5. Make ready 1 stick celery, chopped
  6. Prepare 2 cloves garlic, peeled and crushed
  7. Take 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Prepare 400 ml veggie / vegan stock
  10. Get 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. Get some grated vegan cheese or parmesan

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. This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor.

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 butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of cozy fall flavor. With veggie broth as its base, this is a vegan butternut squash soup recipe. Salt and freshly ground black pepper - Add them with the onion at the start of the. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

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