Rating: 4 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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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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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