Vegan Japanese Winter Squash and Leek Soup

Vegan squash and leek soup is a Japanese-inspired soup thanks to the Japanese winter squash added to the dish.

Rated 5 from 3 votes

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.

Vegan Japanese Winter Squash and Leek Soup

What You Need

Instructions

Popular Recipes List