Try a new veggie soup and see how it goes! Delicious and free of gluten, lactose, casein, dairy, and other ingredients! If at all feasible, use locally farmed organic vegetables. Warm up and serve with gluten-free herb bread.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 55 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
- Be forewarned, leeks are great at holding grit, as you’ll discover when you slice it the long way!
- Vegan margarine can be used in place of the oil if desired.
- You can also puncture the squash a few times and put in the microwave on the ‘baked potato’ setting. Then slice it open in two, scrape out the seeds and fibers, and do it again until the flesh is soft.
Reviews
This is a fantastic soup! Loved by all, great with fresh bread.
So I followed the directions as closely as possible. The only exception being that I hate cooked carrots so I used bell peppers instead. This recipe is ridiculously bland. It desperately needs seasoning and acid. Kabocha squash is sweet. That needs more salt and acid to balance. I added a good bit of garlic, onion powder and salt. I also added some dried basil and rice vinegar. Add the vegetable stock sooner because water adds no flavor. Also if you aren’t using the leaves of the leek then don’t summer at first for an hour. Once I seasoned it, the flavor was good and I served with nice crispy bread.
I couldn’t see adding green part of leeks, split horizontally. Tough and too messy to eat in soup. I puréed the squash and added coconut milk and ginger, making a completely different soup, which was delicious.
My family loved this!
I used chicken broth and I added kale and cannellini beans. I also sprinkled shredded parmesan on top just before eating. A nice, hearty soup!
Awesome recipe! Super easy, very tasty. Huge pot was gone in one day. Kids and adults all loved it. Thank you.