Best Recipe Roast squash and sage soup vegan Restaurant Style

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13 ingredients, 8 steps, cooking Roast squash and sage soup - vegan

Good Morning my mother, at this time you can cook recipe Roast squash and sage soup - vegan with 13 ingredients and 8 steps. Below this is how to cook, please read carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Roast squash and sage soup - vegan.

Ingredients for Roast squash and sage soup - vegan

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

If all main ingredients Roast squash and sage soup - vegan it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Step by Step Cooking 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 😋
   
9. Finish and Enjoy.

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