Recipe by Anachronist
"Take a chance on a different kind of vegetable soup! Gluten-free, dairy-free, lactose-free, casein-free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (2 pound)
Japanese winter squash (kabocha), halved and seeded
canola oil, or more as needed
sweet onion, chopped
leeks - white part cut horizontally and green parts cut lengthwise
water, or more as needed
russet potatoes, chopped
carrots, cut into rounds
vegetable stock, or more if needed
garlic salt, or more to taste
ground black pepper to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Japanese Winter Squash and Leek Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 52
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Follow these simple shortcuts for delicious butternut squash soup.
See how to make a versatile squash soup.
Showcase the delicious flavors of squash in this creamy, low-fat soup.