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Vegan Japanese Winter Squash and Leek Soup
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Prep Time:
20 minutes
Cook Time:
115 minutes
Total Time:
135 minutes
Japanese-Inspired Vegan Squash and Leek Soup featuring Japanese winter squash.
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
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and place the squash on a baking sheet, cut-side up.
  • Roast in the preheated oven until the squash is tender, about 30 to 40 minutes; then let it cool down. Peel the skin off the squash and dice the flesh.
  • In a large pot over medium heat, sauté onion and white parts of leek in canola oil until they turn golden brown, about 10 to 15 minutes.
  • Combine water, leek greens, potatoes, baked squash, and carrots with the onion mixture and bring to a boil. Simmer covered over low heat, stirring every 10 minutes and adding water as necessary, until vegetables are tender, approximately 1 hour.
  • Add vegetable stock to the vegetable mixture and season with garlic salt and pepper. Increase heat to medium and simmer for 15 to 20 minutes until boiling.

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