Warm up this autumn with my Vegan Sage & Squash autumn soup recipe! Made with seasonal squash, fresh sage, and simple ingredients, this cozy, flavorful soup is perfect for chilly days. Whether you’re wrapped in a blanket or watching your favorite show, there’s no better way to enjoy the taste of autumn.
Vegan Sage & Squash Autumn Soup
Nothing says autumn like a warm bowl of comforting soup! This Vegan Sage & Squash Soup is packed with hearty ingredients like uchiki kuri squash, potatoes, carrot, and a touch of garlic, all beautifully seasoned with fresh sage, rosemary, and celery salt. Perfect for the colder months, this soup brings together the earthy flavors of fall. Imagine enjoying a bowl of this cozy goodness while you’re wrapped in a blanket, watching your comfort show, as the crisp air settles outside.
Simple Ingredients for Vegan Sage & Squash Autumn Soup:
Uchiki Kuri Squash (Hokkaido): A small, flavorful winter squash that brings a warm, earthy taste to the soup.
Potatoes: Choose any variety of medium potatoes; they add a creamy texture and heartiness.
Carrot: Just one medium carrot brings a touch of natural sweetness.
White Onion: Half a white onion for a mild, savory base.
Garlic: Three cloves for a rich, aromatic depth.
Fresh Sage: A handful of sage leaves for that perfect autumnal aroma.
Water: 1 liter of water as the soup’s base, or adjust based on your desired consistency.
Vegetable Stock Cube: Adds a touch of savory flavor, choose your favorite brand.
Rosemary & Celery Salt: These spices add a subtle earthiness and balance to the soup.
Salt & Pepper: Season to taste for the perfect finish.
Olive Oil: A drizzle for roasting the vegetables and adding richness.
Squash & Sage Autumn Soup Recipe
Ingredients:
1 uchiki kuri squash (hokkaido)
4 medium potatoes (cut into chunks)
1 carrot (cut into chunks)
1/2 white onion (cut in big pieces)
3 garlic cloves (whole)
A bunch of fresh sage (I used 3 twigs of sage)
1 liter of water
1 stock cube
Dash of rosemary and celery salt
Salt and pepper (to taste)
Instructions:
Preheat your oven to 180°C.
Chop the squash, potatoes, carrot and onion. Place them on a baking tray along with fresh sage and garlic. Drizzle with olive oil, season with salt and pepper, and roast for 30-40 minutes.
Once roasted, transfer the vegetables to a large pot, setting aside a few pieces of squash, onion, and sage for garnish.
Add the water, stock cube, and a few additional sage leaves to the pot. Simmer for 10 minutes.
Remove from heat and blend the soup until smooth using a stick blender. Serve in your favorite bowl, garnished with the reserved vegetables and sage. Enjoy!
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