"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."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.