Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, roast squash and sage soup - vegan. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Roast squash and sage soup - vegan is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Roast squash and sage soup - vegan is something that I have loved my whole life. They are fine and they look wonderful.
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 have to first 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:
- Get 2 tbsp olive oil
- Take 500 g squash, peeled and cut into small chunks
- Make ready 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
- Get 50 g (2 small servings) cooked grain eg giant couscous or freekeh
- Get To garnish:
- Get Pumpkin seeds - toasted if you like
- Prepare 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 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.
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! This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick! It is dairy-free, vegetarian, and absolutely delicious. Roasting the butternut squash and other veggies is a very important part of this recipe.
So that is going to wrap it up for this special food roast squash and sage soup - vegan recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be 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!
