Name: Vegan Japanese Winter Squash and Leek Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Japanese winter squash (kabocha), halved and seeded - 1 (2 pound); Canola oil, or more as needed - 3 tablespoons; Sweet onion, chopped - 1 large; Leeks - white part cut horizontally and green parts cut lengthwise - 3 large; Water, or more as needed - 2 cups; Russet potatoes, chopped - 3 small; Carrots, cut into rounds - 3 large; Vegetable stock, or more if needed - 4 cups; Garlic salt, or more to taste - 1 pinch; Ground black pepper to taste - 1 pinch

Ingredients for - Vegan Japanese Winter Squash and Leek Soup

1. Japanese winter squash (kabocha), halved and seeded 1 (2 pound)

2. Canola oil, or more as needed 3 tablespoons

3. Sweet onion, chopped 1 large

4. Leeks - white part cut horizontally and green parts cut lengthwise 3 large

5. Water, or more as needed 2 cups

6. Russet potatoes, chopped 3 small

7. Carrots, cut into rounds 3 large

8. Vegetable stock, or more if needed 4 cups

9. Garlic salt, or more to taste 1 pinch

10. Ground black pepper to taste 1 pinch

How to cook deliciously - Vegan Japanese Winter Squash and Leek Soup

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.

2 . Stage

Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.

3 . Stage

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.

4 . Stage

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.

5 . Stage

Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.