Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, roast squash and sage soup - vegan. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Roast squash and sage soup - vegan is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Roast squash and sage soup - vegan is something that I’ve loved my whole life.
Carefully cut the butternut squash in half, and remove the seedy guts with a spoon. Poke the fleshy parts of each squash with a fork in several places. On a baking sheet or roasting pan, roast the butternut squash in the oven until it is tender to the fork - about an hour.
To get started 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:
- Get 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Take seasoning
- Prepare 1 onion, peeled and chopped
- Prepare 1 stick celery, chopped
- Make ready 2 cloves garlic, peeled and crushed
- Take 1 tsp ground ginger
- Prepare 10-12 sage leaves
- Make ready 400 ml veggie / vegan stock
- Prepare 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
The sage adds a complementary flavor to the squash, which is tempered by its crispy, pan-fried texture. Roasted pepitas are a stock item in my kitchen. This vegan soup is so easy to make. The longest part is letting the veggies roast, but for that the oven does most of the work.
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 😋
Peel and chop the butternut squash and carrots. Place into a bowl with the olive oil, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the oil and spices. This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet. When butternut squash is in season I always crave my mother's roasted veggies. the best seasoning for vegan butternut squash soup I prefer to taste the rich, buttery and subtle sweetness of the squash on its own, so I don't season the soup too heavily. I use cumin, cardamom, cinnamon and fresh ginger which I feel accents the butternut squash nicely, and brings out the essence of fall.
So that is going to wrap this up for this special food roast squash and sage soup - vegan recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
