Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roast squash and sage soup - vegan is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. 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 recipe, we must first prepare a few ingredients. 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:
- Prepare 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Get seasoning
- Get 1 onion, peeled and chopped
- Take 1 stick celery, chopped
- Make ready 2 cloves garlic, peeled and crushed
- Take 1 tsp ground ginger
- Take 10-12 sage leaves
- Make ready 400 ml veggie / vegan stock
- Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Prepare To garnish:
- Get Pumpkin seeds - toasted if you like
- Take some grated vegan cheese or parmesan
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! 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.
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 😋
Enjoy your butternut squash soup now, and save some for future quick-and-easy meals. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? This Butternut Squash Soup is everything you expect from a traditional butternut squash soup. Most of the soup's flavor comes from the cooking method, which starts with roasting the butternut squash and caramelizing the onions, bringing out the squash's sweetness and intensify its flavor.
So that’s going to wrap this up for this exceptional 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 more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
