Vegan Japanese Winter Squash and Leek Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 55 mins
• Total Time: 2 hr 15 mins
• Calories: 203 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.

Step 2

Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.

Step 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.

Step 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.

Step 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.