Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roast squash and sage soup - vegan. It is one of my favorites. This time, I am going to make it a bit unique. 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 is fast, it tastes delicious. It’s appreciated by millions every day. Roast squash and sage soup - vegan is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Take seasoning
- Take 1 onion, peeled and chopped
- Prepare 1 stick celery, chopped
- Take 2 cloves garlic, peeled and crushed
- Prepare 1 tsp ground ginger
- Get 10-12 sage leaves
- Take 400 ml veggie / vegan stock
- Get 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Take To garnish:
- Prepare Pumpkin seeds - toasted if you like
- Take 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.
Steps 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 with this special food roast squash and sage soup - vegan recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
