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Kabocha and Root Vegetable Soup
Kabocha and Root Vegetable Soup
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Prep Time:
30 minutes
Cook Time:
34 minutes
Total Time:
64 minutes
Winter root vegetable soup with kabocha squash, carrots, parsnips, and toasted coriander for a sweet and earthy flavor.
Ingredients:
  • 2 kabocha squash, halved and seeded
  • 3 tablespoons coriander seed
  • 1.5 tablespoons extra-virgin olive oil, or as needed
  • 2 carrots, diced
  • 1 parsnip, diced
  • salt and ground black pepper to taste
  • 2 leeks, dark green parts removed, sliced
  • 2 quarts vegetable stock
  • 3 tablespoons dried basil
  • water to cover
  • 1 cup heavy whipping cream
Instructions:
  • Cut the kabocha squash into 1-inch chunks, then delicately remove the peel from each piece.
  • First, heat a skillet over medium heat. Then, add coriander seed and toast until golden brown and fragrant, approximately 3 minutes. Finally, grind the toasted seeds in a coffee grinder.
  • In a large stockpot over medium-high heat, saute carrots and parsnip until golden brown, about 6 to 8 minutes. Season with salt and pepper. Stir in leeks and ground coriander until soft, adding stock as needed. Add kabocha, vegetable stock, and basil. If needed, add water to cover squash. Bring to a boil, then simmer until squash is tender, about 25 to 35 minutes.
  • Take the pot off the heat and use an immersion blender to puree the soup until smooth. Then, gently mix in the heavy cream.

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