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

Vegan Japanese Winter Squash and Leek Soup

A warm and comforting vegan soup made with 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: 200 kcal

Ingredients 

Main Ingredients

  • 1 medium Japanese winter squash (Kabocha) peeled and cubed
  • 2 large leeks cleaned and sliced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Instructions 

  1. Heat olive oil in a large pot over medium heat.
  2. Add leeks and cook until soft, about 5 minutes.
  3. Add cubed squash, vegetable broth, salt, pepper, ginger, and nutmeg.
  4. Bring to a boil, then reduce heat and simmer for 20 minutes, until squash is tender.
  5. Use an immersion blender to puree the soup until smooth.
  6. Stir in coconut milk and heat through, about 5 minutes.
  7. Serve hot.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 2mg

Keywords

Leek, Vegan, Winter Squash
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