For a richer flavor, roast the leeks and onions alongside the squash. Consider adding a swirl of coconut milk or a dollop of vegan sour cream for extra creaminess. A sprinkle of toasted pumpkin seeds or chopped fresh herbs like parsley or chives makes a beautiful garnish. Adjust the amount of water and vegetable stock to achieve your desired consistency.
Vegan Japanese Winter Squash and Leek Soup
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PREP TIME20 mins
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COOK TIME1 hrs 55 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS22
Embrace the warmth of winter with this velvety smooth and subtly sweet soup. Kabocha squash and leeks create a comforting blend, enhanced by earthy root vegetables and a delicate balance of seasoning. A truly nourishing and delightful vegan experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber5 g
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Protein4 g
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Saturated Fat0 g
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Sodium308 mg
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Sugar10 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet. (Prep time: 5 minutes)
02
StepBake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh. (Bake time: 30-40 minutes)
03
StepHeat 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. (Cook time: 10-15 minutes)
04
StepMix 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. (Simmer time: 1 hour)
05
StepPour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes. (Cook time: 15-20 minutes)
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Daniella Wyman
Jun 14, 2025I made a double batch and froze half for later. It reheats beautifully!" - Ashley
Twila Murazik
Jun 8, 2025I used butternut squash instead of kabocha, and it turned out perfectly." - Michael
Catharine Hettinger
May 30, 2025Easy to follow recipe, and the soup is absolutely divine. Will definitely make again." - David
Conrad Fahey
May 16, 2025This soup is so creamy and delicious, I couldn't believe it was vegan!" - Sarah
Abraham Fisher
May 14, 2025I added a pinch of red pepper flakes for a little kick. It was amazing!" - John
Kamron Bernier
Apr 23, 2025This recipe is a staple in our household now. Thanks for sharing!" - Brian
Mallie Parisian
Apr 11, 2025The roasting of the squash brings out such a deep, sweet flavor. Highly recommend!" - Jessica
Khalid Buckridge
Mar 29, 2025My kids loved this soup! A great way to get them to eat their vegetables." - Emily