Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Roast squash and sage soup - vegan is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Roast squash and sage soup - vegan is something that I’ve loved my whole life. They are nice and they look wonderful.

Heat the rest of the oil in a pot. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt! Roast squash and sage soup - vegan instructions. Place a large saucepan over a low heat & add a touch of oil.

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

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

Roasted pepitas are a stock item in my kitchen. Creamy and herbal this vegan butternut squash soup with sage is fragrant, thick, and full of a rich intermingling of spices. Perfect for a cold winter day this hearty soup will warm you from the inside out. Many times when I create a recipe it's for my kids, or husband, but this one was for me.

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 😋

Perfect for a cold winter day this hearty soup will warm you from the inside out. Many times when I create a recipe it's for my kids, or husband, but this one was for me. I love a good butternut squash soup. Add the roasted butternut squash to the pot of apples, onions, and sage. If you are going to use coconut cream for this recipe, go ahead and add a cup now.

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