Roast squash and sage soup - vegan
Roast squash and sage soup - vegan

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, roast squash and sage soup - vegan. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Roast squash and sage soup - vegan is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Roast squash and sage soup - vegan is something that I have loved my whole life.

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. Roast up a winter squash or sweet potatoes, saute up an onion and.

To begin with this particular recipe, we have to prepare a few ingredients. 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. Make ready seasoning
  4. Prepare 1 onion, peeled and chopped
  5. Take 1 stick celery, chopped
  6. Take 2 cloves garlic, peeled and crushed
  7. Prepare 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Prepare 400 ml veggie / vegan stock
  10. Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Make ready To garnish:
  12. Prepare Pumpkin seeds - toasted if you like
  13. Get some grated vegan cheese or parmesan

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. This healthy roasted butternut squash soup gets its creaminess from white beans and a hint of almond milk. Full of fiber and vitamin A. Stir in almond milk until the desired consistency is reached.

Instructions 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 salt and pepper to taste. Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a. This roasted acorn squash soup is easy, vegan, paleo, clean eating, and the perfect soup for cold weather.

So that is going to wrap this up for this exceptional food roast squash and sage soup - vegan recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!