Vegan Japanese Winter Squash and Leek Soup
A creamy and nutritious soup made from kabocha squash, leeks, onions, potatoes, and carrots, perfect for warming up on cold days.
Ingredients
Main Ingredients
- 1 2-pound Japanese winter squash (kabocha), halved and seeded Look for a squash that feels heavy and has a deep green skin.
- 3 tablespoons canola oil Adjust the amount as needed.
- 1 large sweet onion, chopped
- 3 large leeks (white part cut horizontally, green parts cut lengthwise)
- 2 cups water Add more if needed for desired consistency.
- 3 small russet potatoes, chopped
- 3 large carrots, cut into rounds
- 4 cups vegetable stock Use more if needed for taste.
- 1 pinch garlic salt Adjust to taste.
- to taste ground black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Arrange your halved kabocha squash cut-side up on a baking sheet and bake until tender, about 30 to 40 minutes.
- Allow the squash to cool slightly, then remove the skin and chop the flesh into bite-sized pieces.
Cooking
- In a large pot, heat canola oil over medium heat. Add the chopped sweet onion and the white parts of the leeks, stirring frequently until soft and golden brown (10 to 15 minutes).
- Add chopped russet potatoes, carrots, and kabocha squash to the pot. Pour in 2 cups of water and bring to a boil. Reduce heat, cover, and let it simmer, stirring every 10 minutes until the vegetables are tender (about 1 hour).
- Pour in vegetable stock and season with garlic salt and black pepper. Increase temperature and boil gently for another 15 to 20 minutes.
Serving
- Pour the hot soup into individual bowls, garnish with fresh herbs like parsley or chives, and serve alongside crusty bread or salad.
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Notes
To achieve a creamy texture, use an immersion blender. This soup can be refrigerated for 4-5 days or frozen for up to three months. Adjust seasoning to taste and consider adding cooked grains for a heartier meal.