Vegan Japanese Winter Squash and Leek Soup
Ingredients2 h 15 m servings 203 cals
- Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
- 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.
Per Serving: 203 calories; 5.8 g fat; 35.3 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 307 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!
Awesome recipe! Super easy, very tasty. Huge pot was gone in one day. Kids and adults all loved it. Thank you.
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, wh...