Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Roast squash and sage soup - vegan is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Roast squash and sage soup - vegan is something that I have loved my entire life.
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To get started with this recipe, we must first 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:
- Take olive oil
- Make ready squash, peeled and cut into small chunks
- Prepare seasoning
- Take onion, peeled and chopped
- Take celery, chopped
- Get garlic, peeled and crushed
- Get ground ginger
- Take sage leaves
- Make ready veggie / vegan stock
- Prepare (2 small servings) cooked grain eg giant couscous or freekeh
- Get To garnish:
- Get Pumpkin seeds - toasted if you like
- 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. 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.
Instructions to make Roast squash and sage soup - vegan:
- Preheat oven to 200C.
- 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.
- 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.
- Add the garlic and ginger. Cook for 2 mins.
- Chop 5 or 6 of the sage leaves and add those too.
- 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.
- 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.
- Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋
I love a good butternut squash soup. Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Once done, at the roasted butternut squash to a pot, add the broth and puree the vegetables to desired consistency using an immersion. This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet.
So that is going to wrap it up with this exceptional food roast squash and sage soup - vegan recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
