Recipe: Appetizing 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.

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. I kept my soup vegan, and didn't miss the butter or cream one bit. It's thick and velvety smooth, and with a drizzle of toasted hazelnut oil has plenty of What's your favorite fall dish? You can cook Roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Roast squash and sage soup - vegan

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

Let me know in the comments below! 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. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist.

Roast squash and sage soup - vegan step by step

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. As many of you For the topping I took a note from Ketty at Luminous Vegans and sautéed some apple, pumpkin seeds and sage, it adds some texture and extra flavor. This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Roasted Spaghetti Squash with Eggplant Puttanesca!

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