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Step by Step to Preparing Yummy Roast squash and sage soup – vegan

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Roast squash and sage soup - vegan

We hope you got insight from reading it, now let’s go back to roast squash and sage soup – vegan recipe. You can have roast squash and sage soup – vegan using 13 ingredients and 8 steps. Here is how you achieve it.

Here are the ingridients that are required to produce a remarkably good Roast squash and sage soup – vegan:

  1. You need 2 tbsp of olive oil.
  2. Use 500 g of squash, peeled and cut into small chunks.
  3. Prepare of seasoning.
  4. Get 1 of onion, peeled and chopped.
  5. Prepare 1 stick of celery, chopped.
  6. You need 2 cloves of garlic, peeled and crushed.
  7. Get 1 tsp of ground ginger.
  8. Provide 10-12 of sage leaves.
  9. Provide 400 ml of veggie / vegan stock.
  10. Get 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
  11. Get of To garnish:.
  12. Provide of Pumpkin seeds – toasted if you like.
  13. Prepare of some grated vegan cheese or parmesan.

Ready with the ingridients? Below are the steps on preparing 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 😋.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Pumpkins, squash, yams, thyme, rosemary and sage. If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste". Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect.

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