How to Make Yummy Roast squash and sage soup - vegan

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. We roasted the butternut with some chopped carrot in some olive oil and spices.

The addition of apple and sage strikes the perfect balance between sweet and savory. Enjoy your butternut squash soup now, and save some for future quick-and-easy meals. This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. 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. Prepare 2 tbsp of olive oil.
2. Prepare 500 g of squash, peeled and cut into small chunks.
3. Prepare of seasoning.
4. Prepare 1 of onion, peeled and chopped.
5. Prepare 1 stick of celery, chopped.
6. You need 2 cloves of garlic, peeled and crushed.
7. Prepare 1 tsp of ground ginger.
8. Prepare 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. You need of To garnish:.
12. You need of Pumpkin seeds - toasted if you like.
13. Prepare of some grated vegan cheese or parmesan.

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. Cover soup and remaining sage cream separately and chill. Rewarm soup over medium-low heat, stirring occasionally, before serving.

Roast squash and sage soup - vegan step by step

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 😋.

I used koginut squash instead of butternut and just cut it in half and roasted it, scooped it out at the end to save time peeling and cutting a. This yummy soup has a perfect velvety texture you'd expect from a hearty, creamy soup. The soup is naturally sweet from the butternut squash and the apples and has a gorgeous spiced flavor from fresh sage, cumin, cinnamon, smoked paprika and a little cayenne. Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven.