Recipe: Tasty Roast squash and sage soup – vegan

Roast squash and sage soup – vegan. This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. When it comes to creamy soups, I'm all about super simple recipes with few ingredients. Roast up a winter squash or sweet potatoes, saute up an onion and.

Roast squash and sage soup - vegan Bon Appetit's recipe called for pancetta and chicken broth, but I I roasted up the remaining butternut squash, as I bought a ginormous squash, and topped the dish with the sage and roasted squash. 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. You can cook 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. It’s 500 g of squash, peeled and cut into small chunks.
  3. It’s of seasoning.
  4. It’s 1 of onion, peeled and chopped.
  5. You need 1 stick of celery, chopped.
  6. Prepare 2 cloves of garlic, peeled and crushed.
  7. Prepare 1 tsp of ground ginger.
  8. You need 10-12 of sage leaves.
  9. It’s 400 ml of veggie / vegan stock.
  10. Prepare 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
  11. You need of To garnish:.
  12. You need of Pumpkin seeds – toasted if you like.
  13. It’s of some grated vegan cheese or parmesan.

Enjoy your butternut squash soup now, and save some for future quick-and-easy meals. Roasted acorn squash soup is the yin to your yang. 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.

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 😋.

This creamy and delicious Vegan Butternut Squash Soup with roasted parsnip is easy to make and To enhance the flavor of the Vegan Butternut Squash Soup, I roasted the squash, parsnips and an Add the thyme, sage, tarragon, salt and pepper. Add additional broth to reach the consistency you. 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.