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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places.

Roast squash and sage soup - vegan is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Roast squash and sage soup - vegan is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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 can achieve that.

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Prepare 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Make ready seasoning
  4. Prepare 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. Prepare 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. Take To garnish:
  12. Take Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

IS THE BUTTERNUT SQUASH SOUP VEGAN? Yes, you can make this soup vegan just sub out the bone broth with vegetable broth. There is absolutely no dairy in this. Chop the tip and tail off the butternut squash and scoop out the seeds and innards.

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 😋

There is absolutely no dairy in this. Chop the tip and tail off the butternut squash and scoop out the seeds and innards. Drizzle olive oil over the flesh and sprinkle with sea salt and a dash of cinnamon. Once done, at the roasted butternut squash to a pot, add the broth and puree the vegetables to desired consistency using an immersion. 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.

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