Step-by-Step Guide to Make Award-winning Roast squash and sage soup - vegan - Free download

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We hope you got benefit from reading it, now let's go back to roast squash and sage soup - vegan recipe. 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. Take 2 tbsp of olive oil.
2. Prepare 500 g of squash, peeled and cut into small chunks.
3. Prepare of seasoning.
4. Take 1 of onion, peeled and chopped.
5. Get 1 stick of celery, chopped.
6. Take 2 cloves of garlic, peeled and crushed.
7. Provide 1 tsp of ground ginger.
8. Get 10-12 of sage leaves.
9. Take 400 ml of veggie / vegan stock.
10. You need 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
11. Use of To garnish:.
12. Use of Pumpkin seeds - toasted if you like.
13. Prepare of some grated vegan cheese or parmesan.

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 😋.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This easy, delicious, vegan roasted butternut squash soup sums up the taste of the holidays in one spoon. Pumpkins, squash, yams, thyme, rosemary and sage. If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste". Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect.

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