Recipe: Delicious Roast squash and sage soup - vegan

Roast squash and sage soup - vegan. As many of you For the topping I took a note from Ketty at Luminous Vegans and sautéed some apple, pumpkin seeds and sage, it adds some texture and extra flavor. Top with fried sage for a healthy, comforting meal. How to Make Vegan Butternut Squash Linguine.

This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. The soup is packed with warm winter squash flavor, is nothing but nutritious, and it's also filling in spite of it being super low in. Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. You can have Roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Roast squash and sage soup - vegan

1. It's 2 tbsp of olive oil.
2. You need 500 g of squash, peeled and cut into small chunks.
3. It's of seasoning.
4. Prepare 1 of onion, peeled and chopped.
5. It's 1 stick of celery, chopped.
6. You need 2 cloves of garlic, peeled and crushed.
7. It's 1 tsp of ground ginger.
8. You need 10-12 of sage leaves.
9. You need 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. It's of Pumpkin seeds - toasted if you like.
13. You need of some grated vegan cheese or parmesan.

Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. 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.

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 😋.

Kosher for Passover roasted butternut squash tossed with sauteed garlic, sage and pine nuts. When Butternut Squash is roasted, it turns into a such a sweet treat, and therefore that makes it My soup will be on the stove, my brisket warming in the oven along with the mashed potatoes, so I am. The root vegetables are roasted in the oven with olive oil and seasoning and this gives this soup its very distinctive flavor. This post may contain affiliate links or sponsored content. This vegan butternut squash soup has eight simple ingredients, two of which are salt and veggie broth.