Roast squash and sage soup – vegan. 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? Let me know in the comments below!

When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. 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. You can cook Roast squash and sage soup – vegan using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roast squash and sage soup – vegan

1. Prepare 2 tbsp of olive oil.
2. It’s 500 g of squash, peeled and cut into small chunks.
3. You need of seasoning.
4. You need 1 of onion, peeled and chopped.
5. Prepare 1 stick of celery, chopped.
6. Prepare 2 cloves of garlic, peeled and crushed.
7. You need 1 tsp of ground ginger.
8. You need 10-12 of sage leaves.
9. You need 400 ml of veggie / vegan stock.
10. Prepare 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
11. Prepare of To garnish:.
12. You need of Pumpkin seeds – toasted if you like.
13. It’s of some grated vegan cheese or parmesan.

Roast up a winter squash or sweet potatoes, saute up an onion and. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. The addition of apple and sage strikes the perfect balance between sweet and savory. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

Roast squash and sage soup – vegan instructions

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 😋.

Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a. Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick!