Recipe: Appetizing 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. You can have roast squash and sage soup – vegan using 13 ingredients and 8 steps. Here is how you cook it.

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

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

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