Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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 favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Roast squash and sage soup - vegan is something that I’ve loved my entire life.
To get started with this particular recipe, we must 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:
- Get 2 tbsp olive oil
- Make ready 500 g squash, peeled and cut into small chunks
- Make ready seasoning
- Prepare 1 onion, peeled and chopped
- Get 1 stick celery, chopped
- Make ready 2 cloves garlic, peeled and crushed
- Make ready 1 tsp ground ginger
- Prepare 10-12 sage leaves
- Get 400 ml veggie / vegan stock
- Make ready 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Make ready To garnish:
- Take Pumpkin seeds - toasted if you like
- Prepare 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’s going to wrap this up with this exceptional food roast squash and sage soup - vegan recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
