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How to Prepare Tasty Roast squash and sage soup - vegan

Roast squash and sage soup - vegan. When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened. Add the roasted butternut squash and toss it with the onions and spices. Add the vegetable stock and soy sauce and bring to a simmer.

Roast squash and sage soup - vegan Add the roast squash and the stock. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky. You can cook Roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Roast squash and sage soup - vegan

  1. It's 2 tbsp of olive oil.
  2. Prepare 500 g of squash, peeled and cut into small chunks.
  3. Prepare of seasoning.
  4. It's 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. You need 1 tsp of ground ginger.
  8. It's 10-12 of sage leaves.
  9. Prepare 400 ml of veggie / vegan stock.
  10. Prepare 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
  11. It's of To garnish:.
  12. Prepare of Pumpkin seeds - toasted if you like.
  13. Prepare of some grated vegan cheese or parmesan.

Roast squash and sage soup - vegan. Rich and creamy vegan butternut squash soup. This vibrant and colorful soup is wonderfully easy to make and the results are sensational. We roasted the butternut with some chopped carrot in some olive oil and spices.

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 😋.

The addition of apple and sage strikes the perfect balance between sweet and savory. Heat the avocado oil to medium-high in a small skillet. Carefully place the sage leaves flat on the surface of the oil when the oil is hot. Use a fork to carefully transfer the fried sage leaves to a paper towel-lined plate. Add the cubed butternut squash, diced apples, carrots, thyme and bay leaf in a large roasting dish.

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