Vegan Japanese Winter Squash and Leek Soup

May 16, 2023May 16, 20230 0
Vegan Japanese Winter Squash and Leek Soup recipe
in Soup

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 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

Nutrision Information

Servings Per Recipe
4-6
Calories
230
Sugar
9g
Fat
7g
The rich and warm Vegan Japanese Winter Squash and Leek Soup is a comforting dish that perfectly captures the flavors of Japanese cuisine. This nourishing soup is packed with wholesome vegetables and is easy to prepare, making it a great meal option on chilly winter days. The natural sweetness of the winter squash and leeks pairs well with garlic salt and black pepper, creating a delicious, well-balanced flavor. Enjoy this vegan and gluten-free soup with some crusty bread or crackers for a satisfying and wholesome meal.

Instructions

1.Preheat the oven to 350 degrees F (175 degrees C).
2.Brush the interior of the Japanese winter squash halves with canola oil and place cut side down on a baking sheet.
3.Bake for 30 to 40 minutes, or until the flesh is fork-tender.
4.Heat remaining canola oil over medium-high heat in a large saucepan.
5.Add onions and white parts of the leeks, cook and stir until onion is translucent, about 5 minutes.
6.Add potatoes and carrots, then stir in enough water to cover the vegetables.
7.Reduce heat and bring to a simmer, cover and cook for 10 minutes, stirring occasionally.
8.Mix in roasted squash flesh, the green parts of the leeks, and vegetable stock. Simmer until potatoes and carrots are tender, about 30 minutes.
9.Remove from heat and season with garlic salt and black pepper, then blend soup with an immersion blender until smooth.
10.Serve hot and enjoy!

PROS

This soup is vegan-friendly and gluten-free, making it a delicious meal option for those with dietary restrictions.

The Japanese winter squash and leeks provide a good source of vitamins A and C, potassium, and fiber.

It is a low-calorie and low-fat dish that can help with weight management.

CONS

The preparation time may be longer than other soup recipes.

The white leek portion may not be easily found in some local markets.

HEALTH & BENEFITS

Japanese winter squash is high in carotenoids and antioxidants that support immune function, while leeks are good for digestive health and contain flavonoids that may help regulate blood pressure and prevent cancer.
This soup is an excellent source of Vitamin A that promotes healthy vision and skin. It also contains fiber that supports gastrointestinal function, as well as potassium that helps maintain healthy blood pressure and protect against heart disease.

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