Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare 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 is gonna smell and look delicious.
This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. When it comes to creamy soups, I'm all about super simple recipes with few ingredients. Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. My favorite fall soup of all time, roasted butternut squash soup is cheap, easy, nutrition, and absolutely delicious.
Roast squash and sage soup - vegan is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Roast squash and sage soup - vegan is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first 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:
- Take 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Prepare seasoning
- Prepare 1 onion, peeled and chopped
- Take 1 stick celery, chopped
- Prepare 2 cloves garlic, peeled and crushed
- Take 1 tsp ground ginger
- Make ready 10-12 sage leaves
- Get 400 ml veggie / vegan stock
- Make ready 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Prepare To garnish:
- Make ready Pumpkin seeds - toasted if you like
- Make ready some grated vegan cheese or parmesan
It's super-easy to make, naturally gluten-free and vegan, and SO incredibly. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible.
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 😋
It's vibrant and colorful and richly flavored. When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. This vegan dinner recipe is full of oven-roasted and baked squash and makes a wonderful main dish, appetizer, or side dish recipe. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!
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 will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
