Roast squash and sage soup - vegan

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, roast squash and sage soup - vegan. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Ideal For Sole Traders & Small Business Owners. This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy. Here is how you achieve it.

Roast squash and sage soup - vegan is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Roast squash and sage soup - vegan is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. 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. Make ready 2 tbsp olive oil
  2. Take 500 g squash, peeled and cut into small chunks
  3. Take seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Prepare 1 stick celery, chopped
  6. Make ready 2 cloves garlic, peeled and crushed
  7. Take 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Take 400 ml veggie / vegan stock
  10. Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Prepare To garnish:
  12. Make ready Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

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. Add the roasted butternut squash to the pot of apples, onions, and sage. If you are going to use coconut cream for this recipe, go ahead and add a cup now.

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 😋

Add the roasted butternut squash to the pot of apples, onions, and sage. If you are going to use coconut cream for this recipe, go ahead and add a cup now. Roast squash and sage soup - vegan. Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roast squash and sage soup - vegan.

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