Roast squash and sage soup - vegan
Roast squash and sage soup - vegan

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, roast squash and sage soup - vegan. One of my favorites. 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 popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Roast squash and sage soup - vegan is something that I’ve loved my entire life. They’re nice and they look wonderful.

Place a large saucepan over a low heat & add a touch of oil. When the pan is hot add the onion, garlic & a tablespoon of chopped sage leaves. Heat the rest of the oil in a pot. Add the roasted butternut squash to the pot of apples, onions, and sage.

To begin with this recipe, we have to prepare a few ingredients. You can have 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:
  1. Make ready 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Prepare seasoning
  4. Take 1 onion, peeled and chopped
  5. Make ready 1 stick celery, chopped
  6. Prepare 2 cloves garlic, peeled and crushed
  7. Make ready 1 tsp ground ginger
  8. Get 10-12 sage leaves
  9. Take 400 ml veggie / vegan stock
  10. Take 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Take To garnish:
  12. Get Pumpkin seeds - toasted if you like
  13. Make ready some grated vegan cheese or parmesan

Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish. Sprinkle with a pinch of sea salt, red pepper flakes and a light drizzle of olive oil (use veggie stock for WFPB & Plantricious recipe).

Steps 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 😋

Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish. Sprinkle with a pinch of sea salt, red pepper flakes and a light drizzle of olive oil (use veggie stock for WFPB & Plantricious recipe). 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. Drizzle with oil; sprinkle with sage, salt and pepper.

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