1. Recipes

How to Make Vegan Japanese Winter Squash and Leek Soup - A Step-by-Step Guide

Step into the world of Japanese cuisine with this comforting and nourishing Vegan Japanese Winter Squash and Leek Soup. This soup is a feast for the senses, with its delicate flavors and beautiful presentation. It's the perfect dish to enjoy on a chilly winter evening, or to serve as a starter at a dinner party.

This soup is a celebration of seasonal produce, featuring the nutty sweetness of winter squash and the gentle onion-like flavor of leeks. These ingredients are quintessential ...

Read more

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

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 55 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    203 cal.

    • Total Fat: 6g
    • Saturated Fat: 0g
    • Sodium: 308mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 4g
    • Vitamin C: 34mg
    • Calcium: 93mg
    • Iron: 3mg
    • Potassium: 486mg

    Categories

    Vegan recipes
    Japanese recipes
    Winter squash recipes
    Leek recipes
    Soup recipes