VEGAN JAPANESE WINTER SQUASH AND LEEK SOUP

Vegan Japanese Winter Squash and Leek Soup image

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.

Provided by KN Granger

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 35.3 g, Fat 5.8 g, Fiber 5.3 g, Protein 4.4 g, SaturatedFat 0.4 g, Sodium 307.5 mg, Sugar 10.2 g