Recipe: Perfect Roast squash and sage soup - vegan

Roast squash and sage soup - vegan. 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.

I recently started experimenting with new soup recipes, and finally created a rich squash version that omits Drizzle with oil; sprinkle with sage, salt and pepper. Puree soup using an immersion blender. I kept my soup vegan, and didn't miss the butter or cream one bit. You can have Roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roast squash and sage soup - vegan

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

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! How to Make Vegan Butternut Squash Linguine. Let the sage get crispy before transferring it to a small bowl.

Roast squash and sage soup - vegan instructions

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 😋.

Sprinkle it lightly with salt and set the bowl aside. I roasted up the remaining butternut squash, as I bought a ginormous squash, and topped the dish with the sage and roasted squash. The root vegetables are roasted in the oven with olive oil and seasoning and this gives this soup its very distinctive flavor. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. The addition of apple and sage strikes the perfect balance between sweet and savory.