Thursday, August 25, 2016

Vegan Japanese Winter Squash And Leek Soup


  • Servings: 8
  • 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


    Preparation Time: 20 mins Cook Time: 1 hr 55 mins

    Ready Time: 2 hrs 15 mins

  • 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.

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