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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Preparation Time

  Cooking Time - 115 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet. | 2. Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh. | 3. 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. | 4. 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. | 5. Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese winter squash	1		halved seeded	-	-	-	-
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
onion	1		chopped sweet	60.0	14.01	1.65	0.15
leek green lengthwise	3		cut cut	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
russet potato	3		chopped	-	-	-	-
carrot	3		cut	88.56	20.6928	2.0088	0.5184
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
garlic salt	1	pinch		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.