Vegan Japanese Winter Squash and Leek Soup

Name: Vegan Japanese Winter Squash and Leek Soup
Total time: 135
Yield: 8
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

Recipe by KN Granger from allrecipes.com

2 Hr. 15 Mins.

Ingredients

8 servings

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1 (2 pound) Japanese winter squash (kabocha), halved and seeded
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3 tablespoons canola oil, or more as needed
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1 large sweet onion, chopped
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3 large leeks - white part cut horizontally and green parts cut lengthwise
•

2 cups water, or more as needed

•

3 small russet potatoes, chopped
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3 large carrots, cut into rounds
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4 cups vegetable stock, or more if needed
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1 pinch garlic salt, or more to taste
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ground black pepper to taste

Instructions

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.