Vegan Japanese Winter Squash and Leek Soup

Name: Vegan Japanese Winter Squash and Leek Soup
Prep time: 20 min
Cook time: 115 min
Total time: 135 min
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

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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.

Submitted by KN Granger

Updated on December 2, 2021

Prep Time:

20 mins

Cook Time:

1 hr 55 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

8 servings

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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

Directions

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.

Nutrition Facts (per serving)

203	Calories
6g	Fat
35g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 203
% Daily Value *
Total Fat 6g	7%
Saturated Fat 0g	2%
Sodium 308mg	13%
Total Carbohydrate 35g	13%
Dietary Fiber 5g	19%
Total Sugars 10g
Protein 4g	9%
Vitamin C 34mg	38%
Calcium 93mg	7%
Iron 3mg	14%
Potassium 486mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.