Vegan Japanese Winter Squash And Leek Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• 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.