Flavorful Vegan Japanese Soup with Winter Squash and Leek

This vegan Japanese winter squash and leek soup is a delicious and nourishing dish perfect for cold winter days. The combination of sweet winter squash, savory leeks, and umami-rich ingredients creates a flavorful and comforting soup. It is also quick and easy to prepare, making it a great option for a weekday dinner. The soup is vegan, gluten-free, and packed with nutrients, making it a healthy and satisfying meal choice. Try this soup for a taste of Japanese cuisine with a vegan twist!

Ingredients

• 1 small winter squash (e.g., kabocha or butternut squash), peeled, seeded, and cut into cubes
• 2 leeks, white and light green parts only, sliced
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• Optional toppings: sliced green onions, sesame seeds

Directions

1. Heat a large pot over medium heat and add a splash of vegetable broth.
2. Add the leeks, garlic, and grated ginger to the pot and sauté until fragrant, about 2 minutes.
3. Add the winter squash cubes to the pot and sauté for another 5 minutes.
4. Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 15-20 minutes.
5. Using an immersion blender or regular blender, puree the soup until smooth.
6. Return the soup to the pot if using a regular blender.
7. Stir in the coconut milk, soy sauce, maple syrup, and rice vinegar. Season with salt and pepper to taste.
8. Simmer the soup for another 5 minutes to allow the flavors to meld together.
9. Serve the soup hot, garnished with sliced green onions and sesame seeds if desired.

Interesting Facts