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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, roast squash and sage soup - vegan. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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. 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.

Roast squash and sage soup - vegan is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Roast squash and sage soup - vegan is something which I’ve loved my entire life.

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

When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. Roasted acorn squash and earthy sage sing in this delightful winter soup. Creamy roasted butternut squash soup made without any dairy! This delicious and easy butternut squash soup recipe gets its creaminess from white beans and a hint of almond milk.

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 😋

Creamy roasted butternut squash soup made without any dairy! This delicious and easy butternut squash soup recipe gets its creaminess from white beans and a hint of almond milk. It's vegan and full of fiber and vitamin A for a wonderful fall lunch or dinner. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect.

So that’s going to wrap this up for this exceptional food roast squash and sage soup - vegan recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!