Roast squash and sage soup - vegan

Name: How to cook Roast squash and sage soup - vegan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Alessandra

Roast squash and sage soup - vegan

This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy

Ingredient

Food ration :

2 servings

2 tbsp

olive oil

500 g

squash, peeled and cut into small chunks

onion, peeled and chopped

1 stick

celery, chopped

2 cloves

garlic, peeled and crushed

1 tsp

ground ginger

10-12

sage leaves

400 ml

veggie / vegan stock

50 g

(2 small servings) cooked grain eg giant couscous or freekeh

Cooking instructions

* Step 1

Preheat oven to 200C.

* Step 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.

* Step 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.

* Step 4

Add the garlic and ginger. Cook for 2 mins.

* Step 5

Chop 5 or 6 of the sage leaves and add those too.

* Step 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.