Easiest Way to Make Award-winning Roast squash and sage soup - vegan

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare 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 is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Roast squash and sage soup - vegan is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Roast squash and sage soup - vegan:

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

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 😋

So that is going to wrap this up with this exceptional food roast squash and sage soup - vegan recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!