1 small winter squash, halved and seeded
3 tablespoons olive oil, or more as needed
1 large onion, chopped
3 leeks – white part cut horizontally and green parts cut lengthwise
2 cups water, or more as needed
3 potatoes, chopped
3 carrots, sliced into coins
4 cups vegetable stock, or more if needed
1 pinch garlic salt, or more to taste
black pepper, to taste
Preheat oven to 175 C. Put squash, cut-side up, on a baking sheet and bake until squash is tender, 30 to 40 minutes; cool slightly. Here, you can scoop out the flesh, chop up and just use this in your soup, or include the skin too. Heat oil in a saucepan 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.
