How to Make Gordon Ramsay Roast squash and sage soup - vegan

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, roast squash and sage soup - vegan. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Roast squash and sage soup - vegan is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook 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. Make ready 2 tbsp olive oil
2. Get 500 g squash, peeled and cut into small chunks
3. Get seasoning
4. Get 1 onion, peeled and chopped
5. Get 1 stick celery, chopped
6. Make ready 2 cloves garlic, peeled and crushed
7. Make ready 1 tsp ground ginger
8. Prepare 10-12 sage leaves
9. Make ready 400 ml veggie / vegan stock
10. Take 50 g (2 small servings) cooked grain eg giant couscous or freekeh
11. Take To garnish:
12. Take Pumpkin seeds - toasted if you like
13. Prepare 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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