Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, roast squash and sage soup - vegan. One of my favorites. This time, I will make it a bit unique. 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 simple, it is fast, it tastes delicious. It is appreciated by millions every day. Roast squash and sage soup - vegan is something which I’ve loved my whole life. They are nice and they look fantastic.
I kept my soup vegan, and didn't miss the butter or cream one bit. It's thick and velvety smooth, and with a drizzle of toasted hazelnut oil has plenty of What's your favorite fall dish? Let me know in the comments below!
To get started with this particular recipe, we must prepare a few components. 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:
- Take 2 tbsp olive oil
- Make ready 500 g squash, peeled and cut into small chunks
- Prepare seasoning
- Get 1 onion, peeled and chopped
- Prepare 1 stick celery, chopped
- Prepare 2 cloves garlic, peeled and crushed
- Get 1 tsp ground ginger
- Prepare 10-12 sage leaves
- Prepare 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
- Take 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. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. The addition of apple and sage strikes the perfect balance between sweet and savory. Enjoy your butternut squash soup now, and save some for future quick-and-easy meals.
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 😋
Home economist Jo Pratt whips up a roast squash and sage soup with the Cole & Mason Precision Beech Capstan Salt and Pepper Mill set. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven.
So that’s going to wrap this up with this special food roast squash and sage soup - vegan recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
