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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare 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.

Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational. We roasted the butternut with some chopped carrot in some olive oil and spices.

Roast squash and sage soup - vegan is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Roast squash and sage soup - vegan is something that I have loved my entire life.

To get started with this particular recipe, we must 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. Prepare 2 tbsp olive oil
  2. Get 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. Get 2 cloves garlic, peeled and crushed
  7. Get 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. Make ready To garnish:
  12. Prepare Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

The addition of apple and sage strikes the perfect balance between sweet and savory. Enjoy your butternut squash soup now, and save some for future quick-and-easy meals. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?

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 😋

Which also means that there is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth. This roasted acorn squash soup is easy, vegan, paleo, clean eating, and the perfect soup for cold weather. This is one of my all-time favorite This is a delicious, healthy, vegetarian/vegan soup that is quite easy to make and perfect for the Fall and Winter. I add a tart granny smith apple to balance.

So that’s going to wrap this up for this exceptional 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 more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!