Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, roast squash and sage soup - vegan. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Roast squash and sage soup - vegan is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Roast squash and sage soup - vegan is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to 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 it.
The ingredients needed to make Roast squash and sage soup - vegan:
- Take 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Take seasoning
- Get 1 onion, peeled and chopped
- Make ready 1 stick celery, chopped
- Take 2 cloves garlic, peeled and crushed
- Get 1 tsp ground ginger
- Get 10-12 sage leaves
- Get 400 ml veggie / vegan stock
- Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Prepare To garnish:
- Prepare Pumpkin seeds - toasted if you like
- Prepare some grated vegan cheese or parmesan
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. I love a good butternut squash soup.
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 😋
Many times when I create a recipe it's for my kids, or husband, but this one was for me. 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. Melt the oil and butter in a large saucepan or flameproof casserole.
So that is going to wrap this up for this special 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 more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
