Roast squash and sage soup - vegan

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, roast squash and sage soup - vegan. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Roast squash and sage soup - vegan is something that I’ve loved my entire life. They’re fine and they look wonderful.

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To get started with this recipe, we have to first prepare a few components. You can cook 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:
  1. Take 2 tbsp olive oil
  2. Take 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Get 1 onion, peeled and chopped
  5. Make ready 1 stick celery, chopped
  6. Prepare 2 cloves garlic, peeled and crushed
  7. Prepare 1 tsp ground ginger
  8. Make ready 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. Prepare To garnish:
  12. Get Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

The ingredients needed to cook Roast squash and sage soup - vegan: Take of olive oil. Take of squash, peeled and cut into small chunks. Take of onion, peeled and chopped. Use of garlic, peeled and crushed.

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 😋

Take of onion, peeled and chopped. Use of garlic, peeled and crushed. Roast squash and sage soup - vegan. Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational.

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