Take a chance on a different kind of vegetable soup! Gluten free, dairy free, lactose free, casein free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread.

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Recipe Summary

prep:
20 mins
cook:
1 hr 55 mins
total:
2 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.

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  • Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.

  • Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.

  • Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.

  • Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

Cook's Notes:

Be forewarned, leeks are great at holding grit, as you'll discover when you slice it the long way!

Vegan margarine can be used in place of the oil if desired.

You can also puncture the squash a few times and put in the microwave on the 'baked potato' setting. Then slice it open in two, scrape out the seeds and fibers, and do it again until the flesh is soft.

Nutrition Facts

203 calories; protein 4.4g; carbohydrates 35.3g; fat 5.8g; sodium 307.5mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2015
I used chicken broth and I added kale and cannellini beans. I also sprinkled shredded parmesan on top just before eating. A nice hearty soup! Read More
(1)

Most helpful critical review

Rating: 2 stars
01/22/2018
I couldn t see adding green part of leeks split horizontally. Tough and too messy to eat in soup. I puréed the squash and added coconut milk and ginger making a completely different soup which was delicious. Read More
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/15/2015
I used chicken broth and I added kale and cannellini beans. I also sprinkled shredded parmesan on top just before eating. A nice hearty soup! Read More
(1)
Rating: 5 stars
02/14/2015
Awesome recipe! Super easy very tasty. Huge pot was gone in one day. Kids and adults all loved it. Thank you. Read More
(1)
Rating: 2 stars
01/22/2018
I couldn t see adding green part of leeks split horizontally. Tough and too messy to eat in soup. I puréed the squash and added coconut milk and ginger making a completely different soup which was delicious. Read More
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Rating: 2 stars
09/29/2020
So I followed the directions as closely as possible. The only exception being that I hate cooked carrots so I used bell peppers instead. This recipe is ridiculously bland. It desperately needs seasoning and acid. Kabocha squash is sweet. That needs more salt and acid to balance. I added a good bit of garlic, onion powder and salt. I also added some dried basil and rice vinegar. Add the vegetable stock sooner because water adds no flavor. Also if you aren’t using the leaves of the leek then don’t summer at first for an hour. Once I seasoned it, the flavor was good and I served with nice crispy bread. Read More
Rating: 5 stars
04/29/2016
My family loved this! Read More
Rating: 5 stars
01/19/2021
This is a fantastic soup! Loved by all, great with fresh bread. Read More
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