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

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Ideal For Sole Traders & Small Business Owners. Discover best-sellers & new arrivals from top brands. Place a large saucepan over a low heat & add a touch of oil.

Roast squash and sage soup - vegan is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Roast squash and sage soup - vegan is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Roast squash and sage soup - vegan:
  1. Get 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Get seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Take 1 stick celery, chopped
  6. Get 2 cloves garlic, peeled and crushed
  7. Make ready 1 tsp ground ginger
  8. Make ready 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. Prepare To garnish:
  12. Prepare Pumpkin seeds - toasted if you like
  13. Take some grated vegan cheese or parmesan

If you are going to use coconut cream for this recipe, go ahead and add a cup now. Fall Accents: How to Garnish Your Butternut Squash Soup. For this vegan butternut squash recipe, I chose two autumn-inspired garnishments: crispy sage and roasted pepitas. The sage adds a complementary flavor to the squash, which is tempered by its crispy, pan-fried texture.

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 😋

Roasted pepitas are a stock item in my kitchen. I keep a jar of them. Creamy and herbal this vegan butternut squash soup with sage is fragrant, thick, and full of a rich intermingling of spices. Perfect for a cold winter day this hearty soup will warm you from the inside out. Many times when I create a recipe it's for my kids, or husband, but this one was for me.

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