Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, roast squash and sage soup - vegan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Roast squash and sage soup - vegan is something which I have loved my entire life.

Place a large saucepan over a low heat & add a touch of oil. Before serving sauté a few sage leaves & reserved squash seeds until. 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.

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

Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup–perfect for a chilly fall day. Scoop out squash flesh and place in roasting pan with roasted chopped vegetables. Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple.

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 😋

Transfer mixture into large stock pot. Stir in chicken broth, brown sage butter, and maple. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! Home economist Jo Pratt whips up a roast squash and sage soup with the Cole & Mason Precision Beech Capstan Salt and Pepper Mill set. This vegan butternut squash soup is simply the best.

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