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Vegan Japanese Winter Squash and Leek Soup

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Vegan Japanese Winter Squash and Leek Soup

Directions

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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
  • Methods :

  • 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.
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