Step-by-Step Guide to Prepare Gordon Ramsay Roast squash and sage soup - vegan

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roast squash and sage soup - vegan. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Roast squash and sage soup - vegan is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Roast squash and sage soup - vegan is something that I’ve loved my whole life.

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

Instructions 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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