Vegan Japanese Winter Squash and Leek Soup

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.

Awesome recipe! Super easy, very tasty. Huge pot was gone in one day. Kids and adults all loved it. Thank you.

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!

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.

My family loved this!

This is a fantastic soup! Loved by all, great with fresh bread.