Roast squash and sage soup - vegan

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how 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 little bit tasty. This will be really delicious.

Roast squash and sage soup - vegan is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Roast squash and sage soup - vegan is something which I’ve loved my whole life.

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To begin with this recipe, we have to first prepare a few ingredients. You can cook 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. Get 500 g squash, peeled and cut into small chunks
  3. Get seasoning
  4. Get 1 onion, peeled and chopped
  5. Get 1 stick celery, chopped
  6. Get 2 cloves garlic, peeled and crushed
  7. Prepare 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Make ready 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. Prepare Pumpkin seeds - toasted if you like
  13. Get some grated vegan cheese or parmesan

The ingredients needed to cook Roast squash and sage soup - vegan: Take of olive oil. Take of squash, peeled and cut into small chunks. Take of onion, peeled and chopped. Use of garlic, peeled and crushed.

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 😋

Take of onion, peeled and chopped. Use of garlic, peeled and crushed. Roast squash and sage soup - vegan. Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational.

So that’s going to wrap it up for this special food roast squash and sage soup - vegan recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!