Vegan Japanese Winter Squash and Leek Soup Recipe

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.