Vegan Japanese Winter Squash And Leek Soup Recipe

Name: Vegan Japanese Winter Squash And Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 pound) Japanese winter squash (kabocha), halved and seeded; 3 tablespoons canola oil, or more as needed; 1 large sweet onion, chopped; 3 large leeks - white part cut horizontally and green parts cut lengthwise; 2 cups water, or more as needed; 3 small russet potatoes, chopped; 3 large carrots, cut into rounds; 4 cups vegetable stock, or more if needed; 1 pinch garlic salt, or more to taste; ground black pepper to taste

Servings: persons

1 (2 pound) Japanese winter squash (kabocha), halved and seeded
3 tablespoons canola oil, or more as needed
1 large sweet onion, chopped
3 large leeks - white part cut horizontally and green parts cut lengthwise
2 cups water, or more as needed
3 small russet potatoes, chopped
3 large carrots, cut into rounds
4 cups vegetable stock, or more if needed
1 pinch garlic salt, or more to taste
ground black pepper to taste

1
Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
2
Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
3
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.
4
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.
5
Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (2 pound) Japanese winter squash (kabocha), halved and seeded, 3 tablespoons canola oil, or more as needed, 1 large sweet onion, chopped, 3 large leeks - white part cut horizontally and green parts cut lengthwise, and more.

Yes, Vegan Japanese Winter Squash And Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Japanese Winter Squash And Leek Soup

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