Go Back
–+ servings
vegan-japanese-winter-squash-and-leek-soup-recipe

Vegan Japanese Winter Squash and Leek Soup

A warm and comforting vegan soup perfect for winter, featuring Japanese squash and leeks.
Print Recipe Pin This
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 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. Heat olive oil in a large pot over medium heat.
  2. Add sliced leeks and minced garlic, and sauté until soft.
  3. Add the cubed squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
  4. Use a blender to puree the soup until smooth. Return to the pot and season with salt and pepper.
  5. Serve hot and enjoy!

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Leek, Squash, Vegan, Winter
Tried this recipe?Let us know how it was!