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Writer's pictureStine Andersen

Vegan Sage & Squash Autumn Soup


Vegan Sage & Squash Autumn Soup
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.


Vegan Sage & Squash Autumn Soup

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.



vegan sage and squash soup recipe

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:

  1. Preheat your oven to 180°C.

  2. 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.

  3. Once roasted, transfer the vegetables to a large pot, setting aside a few pieces of squash, onion, and sage for garnish.

  4. Add the water, stock cube, and a few additional sage leaves to the pot. Simmer for 10 minutes.

  5. 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!



    Vegan Sage & Squash Autumn Soup


 

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