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Roast squash and sage soup - vegan
Roast squash and sage soup - vegan

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We hope you got insight from reading it, now let’s go back to roast squash and sage soup - vegan recipe. To make roast squash and sage soup - vegan you need 13 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Roast squash and sage soup - vegan:
  1. Take 2 tbsp olive oil
  2. Prepare 500 g squash, peeled and cut into small chunks
  3. Use seasoning
  4. Use 1 onion, peeled and chopped
  5. You need 1 stick celery, chopped
  6. Get 2 cloves garlic, peeled and crushed
  7. Use 1 tsp ground ginger
  8. Provide 10-12 sage leaves
  9. Provide 400 ml veggie / vegan stock
  10. Take 50 g (2 small servings) cooked grain eg giant couscous or freekeh
  11. Use To garnish:
  12. You need Pumpkin seeds - toasted if you like
  13. Take 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 😋

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