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vegan-japanese-winter-squash-and-leek-soup-recipe

Vegan Japanese Winter Squash and Leek Soup Recipe

A cozy, vegan soup perfect for winter, featuring Japanese winter squash and leeks.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: Japanese
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 medium Japanese winter squash (Kabocha) peeled and cubed
  • 2 large leeks white and light green parts only, sliced
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat.
  2. 2. Add the sliced leeks and minced garlic. Sauté until soft, about 5 minutes.
  3. 3. Add the cubed squash and vegetable broth. Bring to a boil.
  4. 4. Reduce heat and simmer until the squash is tender, about 20 minutes.
  5. 5. Use a blender to puree the soup until smooth. Be careful with the hot liquid.
  6. 6. Season with salt and black pepper to taste. Serve hot.

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2000IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Leek, Squash, Vegan, Winter
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