How to Prepare Ultimate Roast squash and sage soup - vegan

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, roast squash and sage soup - vegan. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Roast squash and sage soup - vegan is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Roast squash and sage soup - vegan is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have roast squash and sage soup - vegan using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Roast squash and sage soup - vegan:

1. Get 2 tbsp olive oil
2. Take 500 g squash, peeled and cut into small chunks
3. Make ready seasoning
4. Make ready 1 onion, peeled and chopped
5. Prepare 1 stick celery, chopped
6. Take 2 cloves garlic, peeled and crushed
7. Make ready 1 tsp ground ginger
8. Prepare 10-12 sage leaves
9. Prepare 400 ml veggie / vegan stock
10. Prepare 50 g (2 small servings) cooked grain eg giant couscous or freekeh
11. Take To garnish:
12. Make ready 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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